Cannoli with pistachio and milk chocolate

Name: Cannoli with pistachio and milk chocolate
Ingredients: 2 g Salt; 30 g Milk chocolate; 15 g Pure pistachio paste; 20 ml Cream; 1 g Fein Textur (citrus fiber, Herba Cuisine); 70 g Ricotta (before draining); 10 units.items Cannoli; 15 g Powdered sugar; 20 ml Pistachio liqueur; 1 Jar of pistachio crumble

Crispy cannoli filled with a pistachio milk chocolate cream, finished with pistachio crumble.

Ingredients

2gSalt

30gMilk chocolate

15gPure pistachio paste

20mlCream

1gFein Textur (citrus fiber, Herba Cuisine)

70gRicotta (before draining)

15gPowdered sugar

20mlPistachio liqueur

10units.itemsCannoli

1Jar of pistachio crumble

Preparation

Let the ricotta drain for at least 24 hours in the refrigerator. Mix the ricotta with the Fein Textur until completely smooth.
Add the powdered sugar and mix well. Then mix in the pistachio paste.
Melt the milk chocolate and let it cool to about 30°C.
Mix the chocolate into the mixture, followed by the cream and salt.
Finally, add the pistachio liqueur in parts and mix until you have a smooth, pipeable cream.