In collaboration with Master Pasty Chef Alessandro Racca, Bussy presents a delicious recipe with the new Delizia LateKafè Cannoli
Sherazade Semifreddo
Ingredients
- Semifreddo base: 500 g
- Coffee sauce 350 g
- Whipped cream 35% fat: 500 g
- Mascarpone: 500 g
Method
Whisk the cream, mascarpone and coffee sauce in the mixer, combine 1/2 with the semifreddo base and add the remainder to obtain a thick cream.
Coffee Sauce
Ingredients
- Espresso coffee: 200 g
- Mineral water: 150 g
- Egg yolks: 350 g
- Sugar: 250 g
- Glucose syrup solids 38: 50 g
- Rice flour: 20 g
Method
Heat the espresso coffee and water to 80°C. Whisk the remaining ingredients in a mixer and incorporate them into the hot mixture, cook to 83°C then chill immediately. Store in the refrigerator at +4°C for up to 7 days.
Heart of Milk-Coffee Jelly
Ingredients
- Espresso coffee: 250 g
- Glucose syrup solids 38: 100 g
- Sugar: 100 g
- Liquid cream 35% fat: 50 g
- Freeze-dried coffee: 10 g
- Gelatine: 10 g
Method
Hydrate the gelatine in the espresso coffee and add the other ingredients. Cool to 20°C, and store in a disposable pastry bag.
Assembly
Chill the cannoli in the chiller for at least 60 minutes then fill them with the semifreddo. Allow to set for 10 minutes and inject a few grams of heart of milk-coffee jelly. Sprinkle the two ends with 55% chocolate powder or 22% flavoured cocoa powder. Decorate with a dark chocolate covered coffee bean.
