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- 1 EGG WHITE, beaten
- 25 GRAM FLOUR
- 25 GRAM BUTTER, melted
- 50 GRAM SUGAR
- 1 TBSP CACAO POWDER
- 100 GRAM COTTAGE CHEESE
- 30 GRAM PISTACHIO NUTS, chopped
- 30 GRAM CHOCOLATE, chopped
- RIND FROM 1 LEMON, grated
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Soak the raisins and the cookies in the amaretto
for one hour. Dissolve the cornstarch and the egg yolks in a little
milk, bring the rest of the milk with the sugar to the boil, add the
corn starch mixture, heat slowly, stirring well until it thickens. Dissolve
the gelatin. Allow the mixture to cool to room temperature, stir in
the raisin cookie mixture and the citrus peel. Beat the egg whites and
the cream, stir in. Pour the pudding into a mould. Put in the fridge
for at least 4 hours.
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Mix the flour with 25 gram sugar, the butter, the
cacao powder and the egg white. Make 6 circles on a baking tray with
10 centimeters diameter. Bake 7 minutes at 190 degrees
Celsius. Roll up the dough circles
immediately, carefully, using the back end of a wooden spoon. Allow
them to cool down. Mix the cottage cheese with the remaining sugar,
the chocolate, the pistachios and the lemon rind and stuff the cannolis,
using a small spoon or a piping bag with big hole.
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