skip to Main Content

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.

Back To Top
×Close search
Search