Parmesan Cannoli with Mortadella Mousse

Name: Parmesan Cannoli with Mortadella Mousse
Total time: 1800 s
Yield: 9 cannoli
Ingredients: 3 cups grated Parmesan cheese (about 300 grams); 3/4 cup heavy cream (about 200 ml); 2/3 cup cream cheese (about 150 ml); 5 1/3 oz mortadella, chopped (about 150 grams); Chopped pistachios; sheet Medium baking; Parchment paper; Aluminum cannoli molds; Spatula; bag Piping

#La CucinaDiMimi# @ivana75cucinadimimi

Torino

Parmesan cannoli are perfect for appetizers and can be filled however you like. This is a NO-BAKE starter, great for warm days.

#La CucinaDiMimi# @ivana75cucinadimimi

Torino

Parmesan cannoli are perfect for appetizers and can be filled however you like. This is a NO-BAKE starter, great for warm days.

Saved

Ingredients

30 minutes

9 cannoli

3 cupsgrated Parmesan cheese (about 300 grams)
3/4 cupheavy cream (about 200 ml)
2/3 cupcream cheese (about 150 ml)
5 1/3 ozmortadella, chopped (about 150 grams)
Chopped pistachios
Tools:
sheetMedium baking
Parchment paper
Aluminum cannoli molds
Spatula
bagPiping

Saved

Steps

30 minutes

1

Preheat the oven to 350°F (180°C). Sprinkle a couple of tablespoons of Parmesan cheese in a circular shape on a baking sheet lined with parchment paper. Bake for 2 minutes. When the cheese starts to melt, remove from the oven and let it sit for a few seconds.
2

Carefully lift the Parmesan round with a spatula and wrap it around the aluminum cannoli mold, pressing gently so it holds its shape all the way around.
3

Let it cool, then remove the aluminum mold. Repeat the process with the remaining Parmesan cheese.
4

Meanwhile, in a food processor, blend the cream cheese and mortadella until smooth. In a separate bowl, whip the heavy cream (make sure it's not sweetened). Gently fold the whipped cream into the mortadella and cream cheese mixture. Fill the cooled Parmesan cannoli shells with the mousse using a piping bag.
5

Your Parmesan cannoli with mortadella mousse and chopped pistachios are ready to serve.