Star Thistle Honey “Cannoli” with Flambéed Blueberries
and Bellwether Farms’ Ricotta Filling
From Yigit Pura, Executive Pastry Chef, Taste Catering. This recipe was demonstrated at CUESA's Market to Table programs on May 22, 2010.
Makes around 8-9 servings (16-18 cannolis)
INGREDIENTS:Craquelin Tuile
½ cup Straus Family Creamery butter
¼ cup orange juice
Zest of ½ an orange
5 ounces Marshal Farms’ Star Thistle Honey, warm
½ cup plus 2 tablespoons sugar
4 ounces all-purpose flour
Bellwether Farms’ Ricotta Filling
6 ½ ounces Bellwether Farms’ small curd ricotta cheese, room temperature
4 ½ ounces mascarpone cheese, room temperature
1 ounce sugar
1 teaspoon orange zest
1tablespoon vanilla cognac
½ tablespoon orange flower water
½ teaspoon salt
1cup heavy cream
Flambéed Blueberries
1 pint Triple Delight blueberries
1 tablespoon Marshall Farms’ Honey
3 tablespoons cognac
Honey Crème Fraiche
1 cup crème fraiche
2 tablespoons Marshall Farms’ Star Thistle Honey
1 teaspoon orange zest
PREPARATION:
For the tuile
- Preheat oven to 325º. Melt the butter in a small saucepan and reserve. Mix the orange juice with the zest, warm honey, and sugar until the sugar is completely dissolved. Add the orange juice mixture with the butter to a food processor and pulse together. Add the flour to the food processor and mix, as little as possible, just so everything comes together. Reserve.
- To form the “cannoli” shells, spread the tuile batter into even, thin rectangles with an offset spatula on a silicon baking sheet. Bake until light golden brown. Remove the tuiles from the oven and, working quickly while they are still warm, form each tuile into a cylinder by wrapping around a rolling pin or another similar shape. When cooled wrap in plastic wrap and set aside in a cool and dry place.
For the filling
Combine all ingredients except for the heavy cream in a stand up mixer and on slow speed mix with paddle attachment for about 20 seconds. Add cream, and with the whisk attachment, mix until it lightly whips up and comes together. Fill into a piping bag with a #4 piping tip.
For the berries
Place the honey in a non-stick pan and lightly caramelize until it’s very fragrant. Toss the blueberries in, and lightly coat with the honey. Cook for about 15 seconds, then carefully add the cognac and light with a kitchen lighter to create a flame. Cook until the flame ends. Set aside.
For the honey crème fraiche
Add all ingredients to a bowl and whisk together. Set aside.
To finish (for one plate)
Spoon the ricotta filling into a pastry bag fitted with a plain pastry tip. Gently fill the tuile “cannoli” shells with the filling. Place the flambéed blueberries on a plate and place two cannolis on top of the fruit. Top with a small quenelle of honey whipped crème fraiche and garnish with an arugula blossom.