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The cinammon and hazelnut cannoncino
Composition
hazelnut cream
cinnamon cream
bright white chocolate icing
fresh fruit garnish
pomegranate sauce
filigree chocolate decoration


 

 

Hazelnut cream

semi skimmed milk g 750
fresh cream g 250
yolks g 220
sugar g 300
flour g 60
starch g 40
jelly g 20
hazelnut pralinated  g 300
whipped cream g 1.300

Proceed as for a normal custard cream. Cool down and sieve, add the hazelnut pralinated, then the jelly soaked down and melted in the microwave; at last mix the cream previously whipped. Shape in a tube of acetate paper and blast chill.

 Cinnmon cream

semi skimmed milk g 750
panna fresca g 250
yolks g 220
sugar g 300
flour g 60
starch g 40
cinnamon stick g 1
jelly g 15
whipped cream g 1.200

Proceed as for a normal custard cream. Cool down and sieve, add the jelly soaked down and melted in the microwave; at last, put the cream previously whipped with g 100 of caster sugar. Spread the cream, 3 cm thick, on a sheet of paper and roll it, put in the centre the tube of hazelnut cream, previously prepared and put out of shape. Blast chill and ice.

White chocolate icing

fresh cream g 500
glucose g 100
jelly g 20
white chocolate g 1.300

Boil the cream with the glucose, add the jelly and, at last, the white chocolate; emulsify well the mixture, temper and ice the dessert. It is excellent also for cakes (in this case, use only a little quantity of chocolate and jelly).

Pomegranate and violets sauce

pomegranate juice g 150
violets jam g 100
sugar g 50

Put the pomegranate juice into the sugar, pasteurise, cool down and add the violets jam

Assembly
With a little horn, burst some little bottons of sauce on the plate, place the dessert, decorate with chocolate filigree sticks and garnish with fruit and pomegranate grains.

Palermo Culinary Team
Photo by Cosentino
www.cuochipalermo.it


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