Crêpes cannoli with fruit and white chocolate cream (photo by Federico Miletto, lifestyle Sergio Colantuoni, food stylist Gino Fantini).
THENGREDIENTS X 4:
300 ml milk
3 eggs
90 g flour
30 g bitter cocoa
2 tablespoons of vanilla powdered sugar
1 untreated orange (grated zest)
200 g fresh ricotta
250 g white chocolate
mixed fruit sliced
1 untreated lime (grated zest)
1 vanilla pod
Method
Beat the eggs in a bowl. Mix the flour, icing sugar and cocoa with the milk and mix them with the eggs. Add the orange zest and mix to obtain a smooth batter, without lumps. Cover it with plastic wrap e transfer it to the refrigerator for an hour.
Heat a 14/16 cm diameter non-stick pan. Pour in a little batter and distribute it well. Turn it over with the spatula and cook it on the other side as well.
Prepare the other crêpes and, as they are ready, roll them on torches or other (a thin rolling pin covered with baking paper, for example). Put them in the oven at 160 ° for 5/6 minutes to make the outside crunchy, then take them out of the oven and let them cool.
Melt the white chocolate with the vanilla seeds in a double boiler. Mix the ricotta with the lime zest and pour in the chocolate, mixing well. Cut your favorite fruit and sprinkle it with lime juice. Stuff the cannoli with the cream and the chopped fruit.
The décor idea
Pastry is an exact science. Love and its ingredients, an enigma. Let’s try to melt it for Valentine’s Day, between a decanter and a stand that look like stills, with the formula of sweetness.
ON THE TABLE IVV glass decanter and riser, ALESSI cutlery.
iO Donna © REPRODUCTION RESERVED