Rich Terracotta Cannoli Ice Cream
Chocolaty Hazelnut Ice Cream with a crisp cocoa tuile and finished with crushed caramelized hazelnuts.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at dezaan.com.
Cooking tools:
- Ice cream maker
- Cannoli mold
- Immersion blender
- Silicone baking mat
- Piping bag
- Fine-mesh sieve
- Instant-read thermometer
- Kitchen scale
- Oven
- Baking sheet
- Saucepan
- Double boiler
- Mixing bowl
- Airtight container
- Freezer
Ingredients
- 100g Flour
- 20g deZaan Rich Terracotta Cocoa Powder
- 200g Egg Whites
- 200g Granulated Sugar
- 200g Coconut Fat
- 100g deZaan Stellar Cocoa Butter Drops
- Cannoli Molds (metal - needed for shaping the tuile)
- 2,293g Hazelnut Milk (unsweetened)
- 31g Almond Protein Powder
- 67g Dextrose
- 15g Stabilizer 2000
- 400g Granulated Sugar
- 220g Hazelnut Paste
- 75g deZaan Rich Terracotta Cocoa Powder
- 200g Crushed Caramelized Hazelnuts
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