Pink cannoli
Instructions
Hard boil the eggs and Peel.
Blend almonds and biscuits and collect the proceeds in a bowl, mix in the ricotta, the rum and the yolks of the eggs.
Whip the cream with the icing sugar and add to ricotta.
Cut the pink almond paste in 4 pieces, add to each some strips of the white, flatten with a rolling pin.
Cut eight squares equal and split the ricotta mixture; roll them up.
Beaten with gelatine, dissolved in a tablespoon of water.
Ingredients and dosing for 4 persons
- 100 g of pink almond paste
- 60 g of whipping cream
- 50 g of white almond paste
- 50 g of piacenza ricotta
- 1/2 cup of rum
- 40 g of almonds
- 8 biscuits savoiardi
- 3 eggs
- Icing sugar
- Fruit jelly
- Pistachios