Cannelloni with Strawberry Minestrone
White chocolate mousse cannelloni with strawberry minestrone
A dessert made in heaven. Light, refined and eye-pleasant.
Light and crispy cannelloni, stuffed with a creamy white chocolate mousse, floating on a strawberry soup. A dessert made in heaven. Although it requires some extra time to make, the result will be totally worth it. Perfect for a very special occasion and able to impress even the most demanding guests.
Preparation Time: 4 hours
Fridge Time: at least 4 hours
Servings: 6 servings
Ingredients
Minestrone:
250gr strawberries, sliced
1 cup sparkling wine
1 cinnamon stick
1 vanilla bean
2 tbsp caster sugar
Mousse:
250ml milk
4 incolor gelatine leaves
250gr white chocolate chips
300ml cream, whipped to soft peaks
Cannelloni:
250gr almond flour
25gr plain flour
50gr caster sugar
4 egg whites
Preparation:
Preheat the oven to 180 C.
For the cannelloni, process the almond meal, sugar and flour in a blender. Then add the egg whites and process again, until well combined. Place a 10cm x 10cm square stencil onto a silicone mat. Pour 1 tbsp of the mixture onto the silicone and spread very thinly and evenly with a palette knife. Transfer silicone mat to a baking tray and bake in the oven for 8-10 minutes (until golden). Working quickly, remove tuiles from the oven and shape around a 3cm x 12cm cylindrical tube, creating a cannelloni-shaped biscuit. Let it cool down.
For the strawberry soup, combine all ingredients in a bowl. Cover the bowl tightly with 3-4 layers of cling wrap. Pour water into a saucepan until full. Heat over low heat and place bowl over saucepan, cook for 1 hour. Remove from the heat, strain and set aside to cool.
For the mousse, bring the milk to below boiling point in a small saucepan. Meanwhile, soak the gelatine leaves in a bowl of water for 4-5 minutes, squeezing out any excess liquid. Remove milk from the heat and stir through the gelatine sheets until dissolved. Strain mixture through a fine sieve over the chocolate in a large bowl, stirring well to combine. Set aside and let it cool down. Carefully, whisk the whipped cream through the chocolate mixture. Put it in the fridge for about 2 hours.
Use a piping bag to fill the cannelloni with the mousse.
To serve, place strawberry slices in the bottom of a bowl. Place the cannelloni on top of the strawberries. Pour the strawberry soup around cannelloni and it’s ready to eat.
