Dessert

Crispy orange cannoli with chantilly cream, orange compote and meringues

Name: Crispy orange cannoli with chantilly cream, orange compote and meringues
Yield: 4
Ingredients: 3 tblsp melted Butter; 1.5 cup Sugar; 1/3 of a cup Flour; 1.5 oz Orange juice; 4 Eggs; 12oz Fresh cream; to taste Vanilla extract; 1.5 tsp Isinglass; 1 cup Caster sugar; 1/2 cup Icing sugar

Ingredients

Butter 3 tblsp melted
Sugar 1.5 cup
Flour 1/3 of a cup
Orange juice 1.5 oz
Eggs 4
Fresh cream 12oz
Vanilla extract to taste
Isinglass 1.5 tsp
Caster sugar 1 cup
Icing sugar 1/2 cup

Cooking time:

40 min.

Number of person:

Difficulty:

Medium

Course:

Diet:

Time:

Cooking method:

Type of product:

Perfect for:

Crispy orange cannoli

Step 1 and 2

Mix the sugar with the butter and make a smooth cream, incorporate the flour and mix well finally pour in the orange juice and stir, let rest in the refrigerator.Once set create 4 balls of 50 g each and lay them on baking paper well separated, bake in a traditional fan assited mode at 350° for about 12 minutes.

Immediately remove the pan and lay the still-warm waffles on a cylindrical rolling pin-type utensil; then let them cool.

Chantilly cream

Step 3

Separate the yolks from the egg whites where with these we will create the meringues, add the sugar and mix, pour 4oz of fresh cream and add the vanilla seeds, bake in microwave mode at 300w for 4 minutes take out the bowl and stir, put the bowl back in the oven and repeat 4 times until you get a smooth and compact cream.Soak the gelatin in cold water for 5 minutes, squeeze it out and add it to the cream while still hot and mix.

Let it chill in the refrigerator for 30 minutes; meanwhile, whip the rest of the cream and mix well with the cream to make a fluffy mixture. Pour into a sac a poche and place back in the refrigerator.

Orange compote

Step 4

Dice the orange used for the juice and pour into a glass bowl with the sugar, mix and bake in a combined microwave oven at 300° with w at 300 for 15 minutes. Strain out the compote and blend.

Meringues

Step 5

Lightly beat the egg whites and gradually pour in the two sugars, continuing to whisk until soft and firm. Create stick-like shapes and bake in traditional static mode (not fan assisted) at 200° for 50 minutes. Remove from oven and let cool.
Lay the cannoli on the plate, fill them with the chantilly and pour a little compote and garnish with the merigues and a few mint leaves.