Deconstructed Cannoli | Espresso Gorgonzola Cream & Cocoa Crunch
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FX's The Bear
Inspiriert von FX's „The Bear" und Carmys ikonischem Kindheits-Dessert: Das klassische Cannoli wird elegant dekonstruiert. Luftig-cremige Espresso-Gorgonzola-Creme trifft auf knusprige Kakao-Filoteig-Scherben, dunkle Schokoraspeln und leuchtend grüne Pistazien. Mutig, modern, unvergesslich.
Ingredients
Preparation method
Cocoa Crunch
Preheat the oven to 180°C (top/bottom heat). Place the filo pastry sheets individually on a baking tray and brush with the melted butter. Sprinkle with baking cocoa, sugar, and a pinch of fleur de sel.
Break or cut the pastry sheets into irregular pieces and shards. Bake in the preheated oven for about 5–7 minutes until they are crispy and dark. Watch closely – they burn quickly! Allow to cool.
Espresso Gorgonzola Cream
Place the ricotta, mascarpone, Gorgonzola Dolce, cooled espresso, and powdered sugar in a bowl. Using a hand mixer on the highest speed, whip until completely creamy and airy, until the cheese is fully emulsified and a homogeneous, smooth cream is formed.
Chef's tip
The Gorgonzola Dolce is mild and creamy – it gives the cream a subtle, savory depth without being dominant. If you like it even bolder, you can increase the amount to 30 g.
The cocoa crunch shards can be stored in an airtight container for up to 3 days. The cream keeps in the fridge for 2 days – perfect for dinner parties!
