Cannelloni
Cannelloni aux fruits de saison
-
200g of Panzani Cannelloni
-
300g strawberries
-
3 kiwi
-
150g apples
-
150g pears
-
625ml milk
-
5 eggs
-
250g sugar
-
90g
-
1. Cook the Cannelloni in a syrup.
-
2. To make the custard: boil the milk with the vanilla bean. Whiten the egg yolks with powdered sugar. Add corn flour and stir it in. Pour in the hot milk, and then return it to the heat. Leave it there for 2-3 minutes once it has returned to a boil, and then remove.
-
3. Dice the fruits into small cubes. Add the cream and fruits to it.
-
4. Cut the cannelloni in half, then add the filling. Sprinkle with powdered sugar and caramelize the cannelloni with a blowtorch.
-
5. Arrange and garnish on a plate.
Vous aimerez aussi
Mini Penne au poulet et aux tomates confites
Mini Farfalle
Cuisiner
Penne Rigate au jus de canard lié aux dés de foie gras
Penne Rigate
Cuisiner
Cannelloni au poulet et champignons
Cannelloni
Cuisiner
Fusilli all'amatriciana nuova
Fusilli
Cuisiner
