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Crema Bianca for Cannoli

Crema Bianca with Pawpaw

625ml milk
5 egg yolks
140 grams white sugar
50 grams corn starch
2/3 cup pulped pawpaw fruit

Heat the milk in a heavy sauce pan until hot, but not boiling.  
Meanwhile whisk together egg yolks, white sugar and corn starch.
When milk is hot add 1 ladles worth of hot milk to egg yolk mixture and mixture to temper the eggs.  Pour egg mixture into milk and whisk over low heat until a thick consistency is achieved (a few minutes).  Remove from heat and continue to whisk.
Fold in pawpaw.
Cover with plastic wrap and put in fridge to set.

When set pipe into cannoli tubes.  For the recipe for Cannoli Tubes click here:
Eat within three hours of piping mixture into tubes.

To watch a tutorial video click here:

PawPaws from Forbes Wild Foods in Toronto.



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