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Cannoli with yoghurt cheesecake

Cannoli with yoghurt cheesecake, raspberry gel and lime zest

Berry Dairy Sugar

Cannoli with yoghurt cheesecake, raspberry and lime | Debic

Debic's Culinary Team

Debic

Ingredients

Cannoli dough

See recipe here

Raspberry gel

500 g raspberry purée

1 lime, juice

5 g agar-agar

Cheesecake filling

100 ml Debic Cheesecake

600 g Debic Cheesecake

1 lime, zest

150 g raspberry puree

Decoration

100 ml sugar water

20 g raspberry powder

1 lime zest

Debic products used

Culinaire Original 20% 2L

Cheesecake 1L

Preparation

Raspberry gel

Add all ingredients together en bring to a boil.

Let it simmer for 1 minute and cool the mixture until completely set.

Transfer to a piping bag.

Cheesecake filling

Whip the Cheesecake in a planetary mixer for 5 minutes at full speed.

Add the yoghurt, lime zest and raspberry purée.

Mix well and transfer to a piping bag.

Assembly

Fill the cannoli with a bit of raspberry gel and cheesecake mixture and place them in the refrigerator for later use.

Finishing touch

Finish the cannoli with the gel and lime zest.

Berry Dairy Sugar

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