Cannoli Mignon are the protagonists of this delicious recipe, which Bussy presented on the occasion of Sigep 2015.
Creamy Ganache With Caramel And Val Di Noto Almonds
- Sucrose 150 g
- “Val di Noto” almond paste 150 g
- UHT 38% cream 50 g
- Sugar 95 g
- Zagara honey 145 g
- Pasteurized butter 75 g
- “36%” white chocolate 400 g
- Fresh Kumquat 25 g
Caramelise the sugar without liquid with 15 g of honey, when it turns a blond colour pour it onto a silicone baking mat and let it cool.
Process in a cutter with the almond paste until smooth and uniform.
In a separate pan, bring the cream, conquater and honey to a boil, add the chocolate, emulsify to a temperature of 45°C and stir in the butter.
Fill the cannoli with the mixture and crystallize for at least 24 hours at a max. temperature of 20°C.
Decorate with caramelised almond and/or conquater, and cover the end with Mompariglia pieces.