Eggplant Cannolo | Giuseppe Biuso | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• 3 eggplants
• 100 g fresh tomato sauce
• 1 onion
• salt
• 300 g eggplant cream
• 66 g of isomalt
• 36 g granulated sugar
• 12 g glucose
• 1 teaspoon of charcoal
• 400 g cow's milk ricotta
• 300 g basil
• 25 g salted ricotta
• 30 g milk
• 400 g of datterini tomatoes
• 30 g of powdered sugar
• salt, pepper, herbs, basil, orange zest to taste.
• 70 % Modica chocolate