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Foodxperience

Cannelloni of white chocolate, Horchata liqueur & mango

Canneloni served on a blondie.

For this recipe, our FoodXperience chef Garry used 'edible artificial casings'. These edible artificial casings are 'cookable' and of course perfect for making sausages or farces. But what about a dessert cannelloni? These casings are ideal for achieving a tight round roll. We first freeze the mixture and then dip them in a jelly for a super neat result. Recipe for about 15 to 20 pieces. 

Ingredients

300gCream
115gWhite chocolate callets
3gLeaf gelatin, soaked
35gLicor 43 Horchata

a bit of sugar syrup
1lMango purée
Water
kappa carrageenan gelling powder

100gSifted flour
100gMelted butter
100gEgg white
100gIcing sugar
drop of yellow food coloring

tuille
cannelloni of white chocolate
Cress
scoop of vanilla ice cream
Vanilla sauce
Fresh flower petals
Mango

Preparation

  1. Heat the cream with the liqueur.
  2. Dissolve the gelatin in it.
  3. Pour the warm mixture over the chocolate and mix until the chocolate is melted.
  4. Tie off a piece of artificial casing, pour in the mixture, and twist tightly (remove air). Tie a knot in it.
  5. Then place this in a container with ice-cold water so the gelatin can set.
  6. Then freeze the cannelloni.

  1. Season the mango purée with the sugar syrup (to taste).
  2. Add water until the mixture is slightly thinner than yogurt.
  3. Measure out 1 liter and add 8 grams of kappa. Mix well.
  4. Bring to a boil while stirring.
  5. Let cool, but keep it liquid.
  6. Remove the casing from the frozen cannelloni.
  7. Skewer on a stick and dip once into the warm jelly.
  8. Place on foil and let thaw slowly in the refrigerator.

  1. Mix all ingredients into a smooth batter.
  2. Spread this over a silicone honeycomb mold (62179130).
  3. Bake at 140ÀöC for about 8 to 10 minutes.
  4. Shape into a cylinder immediately after removing from the oven.

Serve the cannelloni and tuille as desired with fresh flower petals, cress, vanilla ice cream, mango, and vanilla sauce.