Parmesan Cannoli Filled With Irkotta Mousse
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Ingredients:
300g Parmesan Cheese (grated)
1 tub (284ml) Double Cream
250g Ħanini Irkotta
1tbsp Fresh Chives
1/4tsp Grated Lemon Zest
Salt & Pepper
100g Chopped Roasted Pistachios
Directions:
1.Let start with the Parmesan shells. Grate the Parmesan cheese into a bowl.
2.Place a piece of baking paper onto a baking dish and put a tablespoon of cheese onto it. You have to create a perfect circle with a diameter of about 15cm. You can use a cookie cutter as a template.
3.Place it in a hot oven of around 220°c and wait for it until it melts and starts getting lightly browned. It should take about 3 minutes. Keep an eye on it as it can burn really quickly!
4.Take out of the oven and carefully (it's still piping hot!) roll the cheese around a cannoli mould using the paper as a guide. Let it set and carefully remove the shell from the mould. Be very gentle as these are really fragile. Set aside.
5.For the filling start by whipping up the cream until it’s nice and thick. Set aside.
6.In another bowl crumble the irkotta. Add the chopped chives, lemon zest, and seasoning. Mix Well.
7.Gently fold the double cream into the irkotta mixture and fill up the cannoli using a piping bag.
8.Dip the edges of the cannoli into the chopped pistachios and refrigerate.
9.Enjoy!