Revisited and deconstructed cannolo
The traditional recipe of Sicilian cannolo with chocolate revisited and broken down
INGREDIENTS
On the occasion of the birth of our Ricotta Gelato, we propose a reinterpretation of the classic Sicilian cannolo, lighter than the traditional one (the fried dough of the cannolo is replaced by small cones of crunchy wafer).
- Menodiciotto Ricotta Gelato
- Delicious drops of the finest dark chocolate
- Mini crunchy wafer cones
PREPARATION
- Portion out 2 scoops of Ricotta Gelato, put them in a bowl and add some dark chocolate chips
- Mix the chips into the Ricotta Gelato and place it on the dessert plate
- Arrange the mini crunchy cones all around
A new idea for a dessert full of flavor!