John Myers
Ingredients for 4 servings:
- 20 g butter
- ½ pack of sauce powder (vanilla)
- 250 ml milk
- 1 packet of vanilla sugar
- 3 egg yolks
- 200 g marzipan (raw mass)
- 250 g quark (low-fat quark)
- 2 tbsp semolina
- 25 g pistachios, chopped
- 50 g chocolate sprinkles
- 50 g candied orange peel
- 12 pieces of cannelloni
- 150 g raspberries (frozen)
- 15 g sugar
- 1 tsp cornstarch
- some water
- Fat for the mold
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Melt the butter. Sprinkle in the sauce powder and sauté briefly. Deglaze with the milk and bring to a boil with the vanilla sugar. Allow to cool. Stir in 1 egg yolk. Finely grate the marzipan, mix with the remaining egg yolks, and add. Now stir in the quark and semolina. Fold in the pistachios, chocolate sprinkles, and candied orange peel. Using a piping bag, fill the cannelloni with the mixture and layer them in a greased baking dish. Pour over the vanilla sauce. Bake in a preheated oven at 200°C for approx. 35 minutes. Bring the raspberries and sugar to a boil, then simmer for approx. 5 minutes. Strain through a sieve. Mix the cornstarch with a little water and mix with the raspberry puree. Serve the cannelloni hot with the raspberry sauce on the side.
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