ICECREAM CANNOLI. LOL! Haven't you heard of that?? Of course it's possible, it's FABULOUS! :D
The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.
Cannoli are known as Italian-American pastries, although the origin of cannoli dates back to Sicily, specifically Palermo, where it was prepared during Carnevale season, and according to lore, as a symbol of fertility. The cannoli is a fried, tube-shaped pastry shell (usually containing wine) filled with a creamy amalgamation of sweetened ricotta cheese, chocolate, candied fruit or zest, and sometimes nuts. Although not traditional, mascarpone cheese is also widely used, and in fact, makes for an even creamier filling when substituted for part of the ricotta, or by itself.
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Looks like I hadn't got enough of strawberry treats. Actually there weren't many (fruit) options at the supermarket for me either, but I love strawberries, so that's okay! Bringing its flavour into desserts is way easier than other lighter/mildy flavoured fruits :) Besides, I'm deeply in love with their bright, red colour!! It's extremely attractive and since they taste really sweet, it's a bonus :D
So.., did you guess what I made correctly? I'd call it Berries IceCream Cake. IceCream! That's right. I LOVE ICECREAMS. I wouldn't mind living on them for a week =P It consists of an oreo cookie base, strawberries, raspberry swirled icecream and a little blueberries for garnish. If you try it out once, I promise you'll do it again! It's incredibly easy, it can be done within 30minutes (plus a few hours for the freezing time) and quite importantly, it can be made ahead :D (this dessert is a keeper!)
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This icecream logcake was my first attempt. I made it last year during the December school holidays. I wouldn't say it was fabulous, but i kinda like how the ganache texture appears overall :D I made the chocolate roulade according to the book, IceCream and Iced Desserts by Joanna Farrow and Sara Lewis. I filled it with light rum whipped cream before spreading chocolate icecream over it. Then I coat it with chocolate ganache and wrote the words with icing.
Chocolate Roulade
4oz plain chocolate, chopped
4 eggs, separated
4oz caster sugar
Preheat oven to 180 degreeC and grease 33 x 23cm line with baking parchment.
Melt the chocolate over a pan of simmering water. In a seperate bowl, whisk the yolks with the caster sugar until thick and pale. Then stir the melted chocolate into the yolk mixture. Whisk the egg whites until stiff in a grease-free bowl. Stir a quarter of the white into the yolk mixuture to lighten it, then fold in the remainder. Pour the mixture in a prepared tin and spread it gently into the corners.
Bake for about 20 minutes until the cake has risen and just irm. Turn it out on to a sheet of greaseproof which has been supported on a baking sheet and generously dusted w caster sugar. Leave to cool, then peel away the lining paper.
Chocolate Ganache
80g whipping cream
80g bittersweet chocolate, chopped
Boil the whipping cream and pour it over chocolates in a heatproof bowl. Stir until melted and combined.
