Cannelloni with Lemon Ice Cream and Warm Berry Compote

Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2003


  • 2 lemons
Lemon Berry Compote:
  • 1/3 cup granulated sugar
  • 2/3 cups lemon verbena (or 1 tbsp/15 mL grated lemon rind)
  • 2/3 cups lemon mint leaves (or 1 tbsp/15 mL grated lemon rind)
  • 1/3 cup orange-flavoured liqueur
  • 1 1/2 cup mixed fresh berries
Lemon Ice Cream:
  • 1 cup whipping cream
  • 1 cup 10% cream
  • 1 cup milk
  • 2 tablespoons finely grated lemon rind
  • 6 egg yolks
  • 3/4 cups granulated sugar
  • 1/2 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 pinch salt
  • 1 pinch pepper
  • 2 egg whites
  • 1/4 cup butter melted and cooled
  • 2 teaspoons lemon juice


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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 119 mg
  • Protein 7 g
  • Calories 468.0
  • Total fat 24 g
  • Cholesterol 221 mg
  • Saturated fat 14 g
  • Total carbohydrate 53 g


  • Iron 10.0
  • Fibre 0.0
  • Folate 18.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 27.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cannelloni with Lemon Ice Cream and Warm Berry Compote