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Cannoli Stecco

Cannoli 19/10 filled with pistachio and chocolate ice cream, covered with chocolate and nuts.

Pistachio Ice Cream For Mono-soft

Ingredients

Fresh whole milk 1 lt
38% fresh cream 200 g
“Sicilia” pistachio paste 120 g
Sugar 270 g
Skimmed milk powder 40 g
Milk protein 20 g
38DE glucose syrup 50 g
Invert sugar 50 g
Milk base 50 (hot) 60 g

Method

Heat the milk to 40 °C, then add the sugar mixed with the dry powdered ingredients. At 50 °C add the cream and pistachio paste, then pasteurise to 85 °C. Cool to 4 °C.

Chocolate Ice Cream For Mono-soft

Ingredients

Fresh milk 1030 g
38% fresh cream 200 g
Sugar 260 g
22% cocoa powder 100 g
65% dark chocolate 100 g
Skimmed milk powder 40 g
38DE glucose syrup 40 g
Invert sugar 10 g
Milk base 50 (hot) 60 g

Method

Heat the milk to 40 °C, then add the sugar mixed with the dry powdered ingredients. At 50 °C add the cream and pasteurise to 85 °C, add the dark chocolate and cool to 4 °C.

Preparation

Process using the soft ice cream method and retrieve the Cannoli 19/10, arranging them vertically in the trays inside the blast chiller and inserting suitable sticks. Once frozen, cover the outside with dark chocolate or a dark chocolate coating and roll in crispy strawberry pieces to finish.

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