Ricotta cannoli apple paste

INGREDIENTS for 4 PEOPLE 1, 5 kg quinces, 700 g of caster sugar, the juice of one lemon, 8 sheets of gelatine, 100 g butter, 125 g of goat's milk ricotta, 125 g white spreadable cheese, 125 g of mascarpone, candied lemon peel, candied orange peel, 100 g sugar, a glass of water, a tablespoon of non-salted pistachios.

Peel apples, remove the core, cut them in half and place in a saucepan with the lemon juice and water.

Cook 5 minutes on a moderate flame.

Add 600 g sugar and continue cooking vibrant focus without ceasing to stir until well will undo.

Then remove from heat, let cool and strain the puree of apples from the cooking liquid.

Keep aside.

Soak 6 sheets of gelatin in a bowl filled with cold water.

Pour the mixture into a bowl of apples, butter, remaining sugar and gelatin sheets well drained and squeezed.

Mix thoroughly until the ingredients are well blended.

Roll out the pastry of apples in a thin layer on a sheet of baking paper.

Another with a second sheet of baking paper and roll out the mixture with the help of a rolling pin.

Place the dough in refrigerator for one hour.

Soak the gelatin sheets in cold water; drain, strizzateli well and add them to the cooking liquid of apples.

Stir thoroughly, cover with foil, then place in the refrigerator.

Meanwhile, in a bowl, stir and mix with a fork the three types of cheese.

Chop the pistachios; cut the candied lemon peel and orange pieces, leaving aside some covers for decoration.

Add to cheese mixture and stir.

Remove the sheet of dough with apples from the refrigerator; cut 4 cm tall wedges and 10 cm long.

Place each rectangle you dough on parchment paper.

Place a teaspoon of cheese mixture on each dough rectangle, roll them up to have a kind of cannon.

Arranged for each individual dish 3 guns, garnish with candied lemon zest and Rance, the Apple-flavoured jelly and sprinkle with chopped pistachios.

Serve.