Cannoli with white chocolate, pineapple, pistachio and Fivola Blossom

Ingredients

• Fivola Blossom
• Ghoa Cress
• Algae Powder Gold
• Cannoli (unfilled)
• Fresh pineapple
• Pistachio crumble
• White chocolate

Method

• Cut the pineapple into fine brunoise. Infuse it for several hours with Ghoa Cress, so that the fresh, citrusy notes permeate the pineapple.
• Make a filling with white chocolate and Algae Powder Gold. Leave to set slightly in the fridge so that the filling becomes pipable.
• Place a round cutter on the plate and fill it with a layer of the infused pineapple. Press down lightly and carefully remove the mould.
• Fill the cannoli with the white chocolate and Algae Powder Gold filling.
• Remove the mould and place the filled cannoli on top of the pineapple.
• Place the filled cannoli on the pineapple bed. Finish both ends with pistachio crumble for a crunchy and nutty accent.
• Carefully remove the stem from the Fivola Blossom and divide the flower into segments.
• Arrange the segments playfully over the cannoli.

Recipe: Eric Miete