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Cannolo Mignon Val Di Noto With Hints Of Kumquat

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.

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