Cannelloni brul e on raspberry sauce recipe

Cannelloni Brul e on Raspberry Sauce recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Cannelloni Brul�e on Raspberry Sauce recipe is a delicious and unique dish that combines the richness of cannelloni with the tangy sweetness of raspberry sauce. This recipe is perfect for those who want to impress their guests with a sophisticated and decadent dessert. The cannelloni is filled with a creamy and luscious filling, and then baked until the top becomes beautifully caramelized. The raspberry sauce adds a refreshing and vibrant element to the dish, creating a perfect balance of flavors.

Keywords: cannelloni, brul�e, raspberry sauce, dessert, creamy.

Cannelloni brul e on raspberry sauce recipe details

Cannelloni brul e on raspberry sauce recipe, recipe Rating: 4.7
Number of votes:122 

Ingredients

80 ml	milk
2	eggs
4 tbsp	flour
1 pinch(es)	salt
1 dash(es)	oil
250 g	curd cheese
½	lemon, zest
½	orange, zest
3	egg yolks
45 g	sugar
1	vanilla pod
2 leaves	gelatin
200 g	whipping cream
40 g	sugar
100 ml	white wine
200 g	frozen raspberries
	sugar, to caramelize the cannelloni
	To garnish:
	mint leaves
	physalis

Instructions

Soak the gelatin in a little cold water. Whisk the cold egg yolks with sugar until creamy. Whisk the cream until almost stiff. Scrape out the pulp of the vanilla pod.

In a bowl, combine the curd cheese and the lemon and orange zest, the vanilla pulp and the creamy egg yolks. Dissolve the gelatin over low heat. Mix first with 2 tablespoons of the curd cheese mixture and stir this into all the curd cheese mixture. Carefully fold in the whipped cream. Refrigerate for an hour.

In a pan, caramelize the sugar and deglaze with the wine. Bring to a boil. Add the raspberries with their liquid and the vanilla pod. Simmer over low heat for some minutes. Pass through a sieve and allow to cool down.

Whisk the eggs with the milk. Stir in the salt and the oil. Sift in the flour and mix well until smooth. Poor spoonfuls of the batter into a frying pan with hot oil and fry one crÍpe after the other until golden. Spread curd cheese cream onto the crÍpes, roll up and wrap each into cling film. Refrigerate for at least 30 minutes, better for a couple of hours, until the filling gets firm.

Unwrap the cannelloni, sprinkle with sugar and caramelize with a kitchen torch.

To serve:
Pour some of the raspberry sauce onto each plate. Half the cannelloni and arrange them on the sauce. Serve garnished with mint and physalis.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 15 min
Resting time:
ca. 4 hrs
Grade of difficulty:
medium
Calories per portion:
n/a