Cannoli 19/5 filled with raspberry, ginger and beetroot cream, garnished with white or strawberry-flavoured chocolate shaving.
Raspberry, Ginger And Beetroot Cream
Crushed raspberries 400 g
Crushed beetroot 10 g
Crushed ginger 40 g
Water 250 g
Sugar 150 g
Corn starch 100 g
Pass the raspberries through a sieve to remove the seeds, then heat to 30 °C together with the ginger and the beetroot. Meanwhile, mix the remaining ingredients together. Tip this mixture into the warm purée and heat to 85 °C. Cool to 15 °C and, as before, fill the Cannoli (which should have been chilled beforehand for at least two hours at +4 °C in a blast chiller and/or refrigerator).
Use the raspberry cream to fill the Cannoli 19/5. Garnish the Cannoli with white or strawberry-flavoured chocolate shavings.