Cannelloni with Lemon Ice Cream and Warm Berry Compote
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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 468 |
| pro | 7 g |
| total fat | 24 g |
| sat. fat | 14 g |
| carb | 53 g |
| fibre | 1 g |
| chol | 221 mg |
| sodium | 119 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 10% |
| vit A | 27% |
| vit C | 10% |
| folate | 18% |
-
2 lemons
Tuiles:
1/2 cup (125 mL) all-purpose flour
1/3 cup (75 mL) granulated sugar
Pinch each salt and pepper
2 egg whites
1/4 cup (50 mL) butter, melted and cooled
2 tsp (10 mL) lemon juice
Lemon ice_cream:
1 cup (250 mL) whipping cream
1 cup (250 mL) each 10% cream and milk
2 tbsp (25 mL) finely grated lemon rind
6 egg yolks
3/4 cup (175 mL) granulated sugar
Lemon Berry Compote:
1/3 cup (75 mL) granulated sugar
2/3 cup (150 mL) lemon verbena or lemon mint leaves (or 1 tbsp/15 mL grated lemon rind)
1/3 cup (75 mL) orange-flavoured liqueur
1-1/2 cups (375 mL) mixed 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.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »