Cannelloni with Ricotta Cheese, Fresh Broad Beans, Truffle Mousse and Freeze-Dried Broad Beans Powder
FOR THE FILLING:
14 oz Ricotta cheese
1 whole egg
2 egg yolks
2 tsp parsley, chopped
1/2 cup Parmigiano Reggiano cheese, grated
Salt and pepper to taste
Nutmeg, to taste
7 oz broad beans, fresh or frozen
FOR THE TRUFFLE MOUSSE:
1 clove of garlic
7 oz chicken stock
7 oz cream
1.7 fl oz white wine
1.7 fl oz salted butter
White truffle oil to taste
Extra virgin olive oil to taste
Salt and pepper
3.5 oz onion
Peel and blanch the broad beans. Mix with the Ricotta, the egg, the yolks, parsley and half of the Parmigiano Reggiano cheese.
Season with salt, pepper and nutmeg to taste.
Fill a pastry bag with the mixture and let rest.
Prepare the truffle mousse. Chop finely the onion and garlic and sauté in a frying pan with olive oil and half of the salted butter. Add the white wine and reduce to half.
Add the chicken stock and the cream at the same time and simmer for 10 minutes.
Add some drops of truffle oil to taste and the butter in the end. Filter.
Fill the Cannelloni with the mixture previously set to rest in the pastry bag.
Grease the bottom of a perforated baking sheet with melted butter. Set the filled Cannelloni inside and brush the top with butter.
Steam for 8 minutes in a steamer or a bamboo steam basket.??
Serve immediately in a hot plate.
Plate the Cannelloni as you like and decorate with the broad beans, the mousse and more truffle oil.
If you have a syphon, you can use it to make a light mousse with part of the truffle scented sauce. Some of the broad beans, with the skin still on, can be dried at 55°C/ 131° F for at least one hour. When ready, you can powder the broad beans as decoration on the plate, as in the photo.