Imagine the moment when a traditional favorite meets the avant-garde world of culinary innovation. As I stood in my kitchen, a lavender plant peeking through the window, I thought – why not infuse the classic cannoli with a delicate floral note? The idea of a deconstructed cannoli, where every component shines individually yet harmonizes beautifully, became my next culinary adventure. Using a siphon to whip up a light lavender-infused ricotta and a simple sous-vide technique for the chocolate shell, this recipe is a feast for the senses.
Ingredients
For the Lavender Ricotta Filling:
– 2 cups fresh ricotta cheese
– 1/2 cup powdered sugar
– 1 tsp vanilla extract
– 1 tbsp dried culinary lavender
– 1/4 cup heavy cream
For the Chocolate Shell:
– 1 cup dark chocolate chips (70% cocoa)
– 1 tbsp coconut oil
For the Garnish:
– Crushed pistachios
– Edible flowers (optional)
– Mint leaves
Instructions
To begin, prepare the lavender-infused ricotta filling. In a small saucepan, combine the heavy cream and dried lavender. Heat gently on low until just warmed, allowing the lavender to steep for about 15 minutes. Strain the cream through a fine mesh sieve to remove the lavender buds, ensuring you capture that lovely flavor.
In a mixing bowl, combine the strained cream, ricotta cheese, powdered sugar, and vanilla extract. Use an immersion blender to blend until smooth and creamy. Transfer the mixture into a whipping siphon and charge it with one nitrous oxide cartridge. Shake well and refrigerate for at least 30 minutes to firm up.
Next, let’s create the chocolate shell. In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second increments, stirring in between, until fully melted and smooth.
Using a silicone mold or a round balloon, carefully coat the inside with the melted chocolate. Allow the chocolate to set at room temperature for about 10 minutes, then place them in the fridge for another 15-20 minutes until fully hardened. Once set, carefully pop the balloon or remove the silicone mold to release your chocolate shells.
Now, it’s time to plate your deconstructed cannoli. Fill a piping bag with the lavender ricotta filling and pipe it into the chocolate shells generously. Arrange the filled chocolate shells on a plate, and sprinkle with crushed pistachios for a delightful crunch.
For an extra touch, garnish with edible flowers and fresh mint leaves, elevating the presentation to a feast for the eyes.
This modern twist on the classic cannoli not only tantalizes the taste buds but also invites a moment of pause to appreciate the beauty of dessert. Enjoy every spoonful of this innovative treat!