Parmigiano Reggiano cannolo filled with cream cheese and Parmigiano Reggiano cream and white truffle TO

15 minutes

Portions: 4

done with:

White truffle cream (80gr)

A little tip: the recipe is very simple but for its success it is essential that you are very quick when rolling out the Parmesan wafers which, otherwise, will immediately become crunchy and break easily.

+ INGREDIENTS

+ PROCEDURE

Ingredients for 2 persons:

300 g of Parmesan
300 g of cream cheese e.g. Philadelphia
50 g of TubeORIGINAL white truffle cream
500ml of milk
50 g of butter
50 g of flour

Arrange the parmesan or parmesan in compact circles and flattened on parchment paper. Bake in a preheated, static oven at 200°C for about 6 minutes or in the microwave for 2 minutes. The cheese should be golden brown.

Quickly place a cannoli torch cannolo on the wafer and roll it up. Seal the two ends and leave to cool.

Create a Parmesan cream by mixing milk, melted butter and flour. Also add the cream cheese like Philadelphia and the TubeORIGINAL white truffle cream. Fill a sac à poche to fill the cannoli. Your cannoli are ready to be enjoyed.

To make this tasty recipe we used the creams of the Tartufo Selection Line.. What are you waiting for to try this recipe?

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