Parmesan Cannoli Filled With Irkotta Mousse

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We all love sweet cannoli! This is a savoury variation using a crispy parmesan shell, and a soft irkotta and chive filling.


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Ingredients:

  • 300g Parmesan Cheese (grated)

  • 1 tub (284ml) Double Cream

  • 250g Ħanini Irkotta

  • 1tbsp Fresh Chives

  • 1/4tsp Grated Lemon Zest

  • Salt & Pepper

  • 100g Chopped Roasted Pistachios

Directions:

  • 1.Let start with the Parmesan shells. Grate the Parmesan cheese into a bowl.

  • 2.Place a piece of baking paper onto a baking dish and put a tablespoon of cheese onto it. You have to create a perfect circle with a diameter of about 15cm. You can use a cookie cutter as a template.

  • 3.Place it in a hot oven of around 220°c and wait for it until it melts and starts getting lightly browned. It should take about 3 minutes. Keep an eye on it as it can burn really quickly!

  • 4.Take out of the oven and carefully (it's still piping hot!) roll the cheese around a cannoli mould using the paper as a guide. Let it set and carefully remove the shell from the mould. Be very gentle as these are really fragile. Set aside.

  • 5.For the filling start by whipping up the cream until it’s nice and thick. Set aside.

  • 6.In another bowl crumble the irkotta. Add the chopped chives, lemon zest, and seasoning. Mix Well.

  • 7.Gently fold the double cream into the irkotta mixture and fill up the cannoli using a piping bag.

  • 8.Dip the edges of the cannoli into the chopped pistachios and refrigerate.

  • 9.Enjoy!


 

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