White mousse cannoli with marinated pears, granola and yogurt cream ice cream

Step 1 of 10:

 

Combine egg yolks, powdered sugar, and 50g of the cream in a bowl and whisk until foamy over a hot water bath. Then place the bowl in cold water and stir the cream until it has cooled. Then stir in the yogurt.

Step 2 of 10:

 

Whip 150g of cream in a bowl until stiff and gently fold into the yogurt mixture. Place the mixture in an ice cream maker and freeze for about 30 minutes. Then transfer the ice cream to a container and place in the freezer for about 1 hour.

Step 3 of 10:

 

Chop the chocolate and melt it in a bowl over a water bath. Then set aside and let cool slightly.

Step 4 of 10:

 

Whip 250g of cream with the vanilla sugar and honey until stiff. Stir a portion of the cream with the melted chocolate, then gently fold in the rest with a whisk. Fill the finished mousse into a piping bag and chill for about 1 hour.

Step 5 of 10:

 

Meanwhile, melt the butter and mix with the oil. Spread 1 sheet of filo or yufka dough on a board, brush with half of the butter mixture, and place another sheet on top. Repeat this process with the other two sheets of dough. Then cut the doubled dough into strips with a pizza cutter from the short side. Wrap the strips around cannoli tubes covered with parchment paper so that the edges touch.

Step 6 of 10:

 

Bake the rolls in a preheated oven (electric oven: 180 °C, convection: 160 °C) for about 15 minutes and then let cool.

Step 7 of 10:

 

Peel and core the pears. Form as many balls as possible from the fruit pulp and cut the rest into small pieces. Cut the vanilla bean lengthwise and scrape out the seeds with a knife.

Step 8 of 10:

 

Bring the chopped pears with vanilla seeds, sugar, and white wine to a boil in a pot and simmer for about 10 minutes. Strain the liquid through a sieve and collect it, then return it to the pot and bring the liquid to a boil again. Mix the starch with a little water and thicken the liquid with it. Then add the pear balls and let them steep.

Step 9 of 10:

 

Roughly chop the nuts and pumpkin seeds and toast them with the seeds in a sealed pan without fat. Then add the honey and stir everything well.

Step 10 of 10:

 

Remove the granola from the pan and mix with the dried cherries. Immediately before serving, fill the cannoli with the mousse and dust with cocoa. Arrange on plates with the pears, granola, and a scoop of the yogurt cream ice cream each, and garnish with mint leaves.

Tip:

 

Cannoli are a specialty from Sicily. The metal tubes needed to make the crispy rolls can be found in well-stocked specialty stores.