Almond Cannelloni with Chocolate Mousse

For the almond cannelloni, prepare the cannelloni first. For the cannelloni, preheat the oven to 200°. Melt the butter and let it cool down.

Mix with honey, amaretto, flour and almonds to make a smooth dough. Let rest covered in the refrigerator for 40 minutes. Butter a baking sheet and dust with flour.

Shape the chilled almond mixture into small balls and roll out flat and thin. Place on the baking sheet and bake in the preheated oven for five to seven minutes until golden brown, remove from the oven and let cool slightly.

When they can be bent but the mass no longer tears, cut into rectangles with a pizza cutter. Shape into rolls using a metal tube.

For the coconut ice cream, grate the lime zest. Bring coconut milk, whipping cream and sugar to a boil. Beat two eggs and two yolks, stir into the top milk.

Heat over a hot water bath to about 75°, stirring constantly, until the mixture binds homogeneously. Pass the mixture through a sieve, season with the coconut liqueur and lime zest and freeze in an ice cream maker until creamy.

For the chocolate mousse, melt the chocolate in a water bath. Separate the eggs. Beat the yolks with the sugar until light and fluffy. Stir in the chocolate.

Beat the egg whites until stiff and the cream until stiff and fold into the chocolate mixture. Refrigerate.

For the coulis, bring the raspberries to the boil with the vanilla paste in a saucepan and add a dash of Hi

Preparation Tip:

The almond cannelloni can also be filled in any other way and other ice cream, etc. can be made or served. If it is to go quickly, you just take purchased ice cream of your choice.

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