Crunchy Hazelnut Cannoli, Apple Creme, Milk Reduction and Poached Apple - Chef Recipe Luca Radaelli

Ingredients

Cannoli:

60g softened butter
50g glucose
40g 00 flour
100g icing sugar
50g ground hazelnut

Apple Crème:

5 Pink Lady apples
4 egg yolks
250mL milk
250mL fresh cream
150g sugar

Milk Reduction:

100mL milk
30g sugar
2g vanilla beans
3g bicarbonate of soda
2g salt

Poached Apples:

4 Pink Lady apples
200g water
200g sugar
Half stick of cinnamon

Method

Cannoli:

Mix all ingredients in a food processor until a smooth mixture.

Spread each 20g portion onto a silicone baking mat and bake for 7 minutes at 180 C.

Remove from the oven and working quickly, roll around cannoli moulds. Allow to cool.

Apple Crème:

Peel apples, remove core and puree in a blender.

Whisk egg yolks with sugar, bring milk to the boil and add to eggs.

Allow to cool, then add pureed apples and fresh cream and mix well.

Put mixture into a siphon and charge with two cream charges.

Milk Reduction:

Put milk, sugar and salt into a non-stick pot on a gentle flame. Once it starts to boil, add bicarbonate of soda and vanilla.

Cook until it reduces by at least a third and becomes brown, making sure to mix with a spatula.

Allow to cool and put into a piping bag.

Poached Apple:

Peel, core and quarter apples.

Put sugar into a saucepan on a low flame until it starts to caramelise, add apples, water and cinnamon.

Cook for five minutes on a low flame. Allow the apples to cool in the syrup.

To Plate:

Take a cannoli and carefully siphon the apple crème into both sides of it, making sure it is filled all the way through.

On a plate, draw some lines with the milk reduction, place two cannoli on top and two pieces of the poached apples.

Dust with icing sugar and decorate with edible flowers.