White mousse cannoli with marinated pears, granola and yogurt cream ice cream
2 h
Total Time
40 min
Cooking Time
1 hour 20 minutes
Preperation Time
Ingredients
| 2 | egg yolks (size M) |
| 50 g | powdered sugar |
| 450 g | cream |
| 250 g | whole milk yogurt |
| 100 g | white chocolate |
| 1 packet | vanilla sugar |
| 1 tsp. | honey |
| 2 tbsp. | butter |
| 3 tbsp. | oil |
| 4 | sheets filo or yufka pastry (from the chilled section) |
| 2 | pears, soft |
| 1 | vanilla pod |
| 50 g | sugar |
| 200 ml | white wine |
| 1 tsp. | cornstarch |
| 20 g | pecans |
| 3 tbsp. | pumpkin seeds |
| 3 tbsp. | flaxseeds |
| 3 tbsp. | chia seeds |
| 1 tbsp. | honey |
| 50 g | dried cherries |
| 2 tbsp. | cocoa powder |
| mint leaves for garnish |
Instructions
Step 1 of 10:
Place the egg yolks, icing sugar, and 50 g of the cream in a bowl and whisk over a hot water bath until frothy. Then place the bowl in cold water and stir the cream until it has cooled. Then stir in the yogurt.
Step 2 of 10:
Whip 150 g of cream in a bowl until stiff and carefully fold it into the yogurt mixture. Pour everything into an ice cream maker and freeze for about 30 minutes. Then transfer the ice cream to a container and place it in the freezer for about 1 hour.
Step 3 of 10:
Chop the chocolate and melt it in a bowl over a water bath. Then set aside and leave to cool slightly.
Step 4 of 10:
Whip 250 g of cream with the vanilla sugar and honey until stiff. Stir part of the cream into the liquid chocolate, then carefully fold in the rest with a whisk. Transfer the finished mousse to a piping bag and chill for about 1 hour.
Step 5 of 10:
In the meantime, melt the butter and mix it with the oil. Spread 1 sheet of filo or yufka pastry on a board, brush with half of the butter mixture, and place another sheet on top. Repeat this process with the other two pastry sheets. Then cut the doubled pastry into strips from the short side using a pizza cutter. Wrap the strips around cannoli tubes covered with baking paper so that the edges touch.
Step 6 of 10:
Bake the rolls in a preheated oven (electric: 180 °C, fan: 160 °C) for about 15 minutes, then leave to cool.
Step 7 of 10:
Peel and core the pears. Shape as many balls as possible from the flesh and finely chop the rest. Split the vanilla pod lengthways and scrape out the seeds with a knife.
Step 8 of 10:
Bring the chopped pears to the boil with the vanilla seeds, sugar, and white wine in a saucepan and simmer for about 10 minutes. Pour the liquid through a sieve and collect it, then return it to the saucepan and bring it to the boil again. Mix the starch with a little water and use it to thicken the liquid. Then add the pear balls and leave to infuse.
Step 9 of 10:
Coarsely chop the nuts and pumpkin seeds and toast them with the seeds in a coated Frying Pan without any fat. Then add the honey and stir everything well.
Step 10 of 10:
Remove the granola from the Frying Pan and mix with the dried cherries. Immediately before Serve, fill the cannoli with the mousse and dust with cocoa. Arrange on plates with the pears, granola, and one scoop each of the yogurt cream ice cream, and garnish with the mint leaves.
Tipp:
Cannoli are a speciality from Sicily. The metal tubes needed to make the crispy rolls are available from well-stocked specialist retailers.
