Raspberries mini-cannolis

Author: Les Cultures de chez nous
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Baking
Portions 12 cannolis
Freezing No
Ingredients
Preparation

Ingredients

  • 12 mini-cones
  • For garnishing :
  • 250 ml (1 cup) of ricotta
  • 125 ml (½ cup) of mascarpone
  • 80 ml (1/3 cup) of sugar
  • 2,5 ml (½ teaspoon) of vanilla
  • 12 strawberries
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Preparation

  • In a bowl, vigorously mix ricotta with mascvarpone, sugar and vanilla until homogeneous.
  • Add raspberries. Set at fresh.
  • When serving, fill up mini-cones with raspberries garnishing with a spoon or a pastry bag with a fluted socket. Maintain cannolis vertically when setting into the verrines.

Chef's notes