Chocolate cannoli
Chipolata pudding
- 1 EGG WHITE, beaten
- 25 GRAM FLOUR
- 25 GRAM BUTTER, melted
- 50 GRAM SUGAR
- 1 TBSP CACAO POWDER
- 100 GRAM COTTAGE CHEESE
- 30 GRAM PISTACHIO NUTS, chopped
- 30 GRAM CHOCOLATE, chopped
- RIND FROM 1 LEMON, grated
- 100 GRAM CHOCOLATE CHUNK COOKIES, chopped
- 5 DECILITER MILK
- 1 CUP CREAM
- 50 GRAM RAISINS
- 2 DECILITER AMARETTO LIQUEUR
- 25 GRAM SUGARED CITRUS PEEL, chopped
- 2 EGGS, split
- 50 GRAM CORN STARCH
- 100 GRAM SUGAR
- 3 GELATIN LEAVES, soaked
Mix the flour with 25 gram sugar, the butter, the cacao powder and the egg white. Make 6 circles on a baking tray with 10 centimeters diameter. Bake 7 minutes at 190 degrees Celsius. Roll up the dough circles immediately, carefully, using the back end of a wooden spoon. Allow them to cool down. Mix the cottage cheese with the remaining sugar, the chocolate, the pistachios and the lemon rind and stuff the cannolis, using a small spoon or a piping bag with big hole.
Soak the raisins and the cookies in the amaretto for one hour. Dissolve the cornstarch and the egg yolks in a little milk, bring the rest of the milk with the sugar to the boil, add the corn starch mixture, heat slowly, stirring well until it thickens. Dissolve the gelatin. Allow the mixture to cool to room temperature, stir in the raisin cookie mixture and the citrus peel. Beat the egg whites and the cream, stir in. Pour the pudding into a mould. Put in the fridge for at least 4 hours.
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