Cannelloni with Lemon Ice Cream and Warm Berry Compote

By The Canadian Living Test Kitchen

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Cannelloni with Lemon Ice Cream and Warm Berry Compote

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	468468 cal
pro	7 g7g pro
total fat	24 g24g total fat
sat. fat	14 g14g sat. fat
carb	53 g53g carb
fibre	1 g1g fibre
chol	221 mg221mg chol
sodium	119 mg119mg sodium
% RDI:	-
calcium	1111 calcium
iron	1010 iron
vit A	2727 vit A
vit C	1010 vit C
folate	1818 folate

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My advice at Bacchus: save room for desserts. They are decadent — and shareable. Here, tangy lemon ice cream fills a crisp tuile playfully shaped like Italian pasta.

Ingredients

2 lemons 2 2lemonlemons
Tuiles:
1/2 cup all-purpose flour 1/2 1/2cup cupall-purpose flour
1/3 cup granulated sugar 1/3 1/3cup cupgranulated sugar
1 pinch salt 1 1pinch pinchsalt
1 pinch pepper 1 1pinch pinchpepper
2 egg whites 2 2egg whiteegg whites
1/4 cup butter , melted and cooled1/4 1/4cup cupbutter, melted and cooled
2 tsp lemon juice 2 2tsp tsplemon juice
Lemon Ice Cream:
1 cup whipping cream 1 1cup cupwhipping cream
1 cup 10% cream 1 1cup cup10% cream
1 cup milk 1 1cup cupmilk
2 tbsp finely grated lemon rind 2 2tbsp tbspfinely grated lemon rind
6 egg yolks 6 6egg yolkegg yolks
3/4 cup granulated sugar 3/4 3/4cup cupgranulated sugar
Lemon Berry Compote:
1/3 cup granulated sugar 1/3 1/3cup cupgranulated sugar
2/3 2/3cup cuplemon verbena or lemon mint leaves, (or 1 tbsp/15 mL grated lemon rind)
1/3 cup orange-flavoured liqueur 1/3 1/3cup cuporange-flavoured liqueur
1-1/2 cups mixed fresh berries 1-1/2 1-1/2cups cupsmixed fresh berries

Preparation

Tuiles: In large bowl, whisk together flour, sugar, salt and pepper. Add egg whites, butter and lemon juice; beat until smooth. Chill for 30 minutes.

On parchment paper-lined rimless baking sheet, draw two 6-inch (15 cm) circles separated by 2 inches (5 cm). Turn paper over. Onto centre of each circle, drop 2 tbsp (25 mL) of the batter. With offset palette knife or back of spoon, spread to form smooth circle. Bake in centre of 400°F (200°C) oven until just golden at edges, 6 to 8 minutes.

Working quickly, place baking sheet on rack and immediately slide palette knife under 1 tuile. Mould into cylinder around small bottle about 1-3/4 inches (4.5 cm) in diameter. Set, seam side down, on rack; immediately form second cylinder. Let baking sheet cool; repeat with remaining batter. (Make-ahead: Store in single layer in airtight container for up to 2 days.)

Lemon Ice Cream: In saucepan, bring whipping and 10% cream, milk and lemon rind to simmer over medium heat. In bowl, whisk egg yolks with sugar; whisk in cream mixture. Return to saucepan over medium-low heat; cook, stirring constantly, until thick enough to coat back of spoon, about 10 minutes.

Strain through fine sieve into 9-inch (2.5 L) square metal cake pan. Let cool; freeze until almost solid. Whirl in food processor until smooth. Return to freezer in airtight container and freeze until firm, about 2 hours. (Or freeze in ice-cream machine according to manufacturer's instructions.)

Lemon Berry Compote: In small saucepan, bring sugar and 1/2 cup (125 mL) water to boil. Add verbena leaves or lemon rind. Remove from heat; let steep for 1 hour. If using verbena leaves, whirl in food processor to make green-flecked syrup. If using lemon rind, strain syrup through fine sieve into large measuring cup. Add orange liqueur. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Using canelle knife (channeler), cut 4 strips of lemon rind from each lemon, each long enough to wrap around rolled tuile, or cannelloni. Spoon generous 1/3 cup (75 mL) of the ice cream into each cannelloni. (Make-ahead: Place on chilled rimmed baking sheet. Cover lightly and freeze for up to 3 hours.)

Add berries to lemon syrup; spoon onto chilled dessert plates. Tie lemon strips around cannelloni; place on compote.

Source : Canadian Living Magazine: April 2003