Ingredients
For the Cannolo:
Fondant icing, 200g
Isomalt, 100g
Glucose, 100g
For the cannolo stuffing of English cream:
Egg yolks, 200g
Milk, 1l
Sugar, 250g
Corn starch, 10g
Vanilla bean, 1
Dried fruit for the cream:
Walnuts, 100g
Hazelnuts, 100g
Almonds, 100g
Simple syrup 1:1, 200ml
For coulis of loquat:
Loquat polp, 200g
Powered sugar, 300g
Lemon juice, ½ lemon
Ascorbic acid, 1g
For mousse:
English cream, 150g
Bonini Traditional Balsamic Vinegar of Modena PDO Extravecchio, 40ml
Water, 60ml
Agar, 1,2g
For Ice cream with walnuts and olives:
Milk, 800 ml
Sugar, 150g
Glucose, 23g
Powdered milk, 20g
Cream, 100g
Egg yolks, 100g
Seedless olives, 130g
Walnuts, 200g
Primo sale cheese, 1 block
Method
Cannolo
Add fondant icing, isomalt and glucose in a cooking bowl and bring to a temperature of 160°C/320°F and then pour onto a silicone mat, leave to cool, break into pieces and blend them to obtain a dust. With the help of a fine strainer dust the prepared on a silpat (nonstick baking mat) giving it a square shape and put into the oven for 1 minute at 165°C/329°F or til the sugar melts and forms a type of thin glass effect. Take out of the oven to cool leaving the oven on. Prepare the cannoli tube forms then place the glass again into the oven for a couple of seconds so that it is again malleable, cut and wrap around the cannolo forms and cool again so that you have a caramel cannolo thin and transparent.
Cannolo stuffing
Beat the egg yolks with the sugar and the corn starch. Boil the milk with the open vanilla bean, then remove the bean pod. Pour in the yolk mix and bring all to a heat of 82°C/180°F.
Dried fruit
Place in a medium deep dish fry pan the halves of the walnuts, hazelnuts, almonds and cover them with the syrup and let them dry with a bit of heat. Pour all into a baking pan and put in the oven for 35 min at 160°C/320°F then break up all into pieces.
Coulis of loquat
Remove loquat seeds and skin, blend together with the powdered sugar, lemon juice and the ascorbic acid, pass this sauce through a fine sieve.
Mousse
Boil the water with Bonini Traditional Balsamic Vinegar of Modena PDO Extravecchio and the agar, then add the English cream and cool all, filter and pour through a siphon in two small containers and let rest in the fridge for 2 hours.
Primo sale cheese
Cut the primo sale in parallelepiped 1x1x6cm and cover with the dried fruit mixture.
Ice cream
Make a normal English cream at 82°C/180°F and then mix quickly at 4°C/40°F to achieve a proper grade of pasteurization, then add the olives and the walnuts that have been finely chopped. Add all to the ice cream machine and whisk all, as per the instructions.
Serving:
Pour the loquat coulis on a plate, fill the sugar glass cannolo with the balsamic foam, place in the cannolo and ricotta as if they are the hands of a clock at 9.30. At last, place a scoop of ice cream in the middle, with a bit of ice cream over the cannolo and ricotta.
