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.
