White chocolate canneloni with pistachio and ice cream
White chocolate and pistachio make for a wonderful pairing in this recipe. It requires some advanced pastry skills, but the result is extremely satisfying to both the eye and the taste buds. The textures should be very light and well aerated, making it an ideal refreshment after dinner.
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Recipe components
Pistachio crémeux
| Ingredients | Preparation |
|---|---|
Heat the milk and pour on the paste. Emulsify. | |
| Mix together and add to the milk. |
| Use the mixer to mix in homogeneously. |
Leave to cool in the refrigerator overnight. | |
Crunchy canelloni
| Ingredients | Preparation |
|---|---|
Spread out the chocolate onto a Rhodoïd paper sheet of 10 cm high. | |
Sprinkle on the chocolate. | |
Pipe the pistachio crémeux on the chocolate. Roll into a cannelloni. Store in a cool place and leave to harden. | |
Pistachio ice cream
| Ingredients | Preparation |
|---|---|
| Heat together. |
| Mix together and add to the milk. |
Mix in and emulsify with the mixer. | |
Leave to rest overnight and make ice cream. | |
