Peach Mousse in a Pecan Crusted Cannoli

Mar 22, 2009 by GodsMullet | 0 Comments| Share it:   



1 rating


  • Prep: 30 mins. - 1 hr.
  • Cook: 30 mins. - 1 hr.
  • Serves: 4

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Peach-Buttermilk Mousse in a Pecan Crusted Cannoli with Balsamic Kumquat Reduction

Pecan Crusted Cannoli Shell:


1/4 oz Pecans (crushed)
2 oz Semi-Sweet Chocolate
2 cups Sugar
3 tbsp Buttermilk

Slowly melt the chocolate over a baine marie.

(see below recipe for additional ingredients)

Step 1

Whisk in the buttermilk.


Step 2

Add a few drops of water to the sugar and caramelize it.


Step 3



Step 4

Whisk in the pecans, allow to cool slightly. Whisk in the chocolate.


Step 5

Spread on a silpat and place a sheet of wax paper over it. Roll until thin. (I ended up reheated and rolling this out thinner, since it's too thick as pictured).


Step 6

Reheat until pliable by sticking in a 500F oven for a few minutes. Roll over greased cannoli mold and allow to cool. Remove mold.


Step 7

Peach-Buttermilk Mousse: Ingredients: 1 Peach (sliced) 1/2 bean Vanilla 1/4 cup Sugar 6 oz White Chocolate 1 cup Cream 1 1/2 cup Buttermilk 3 Egg Yolks 2 oz Sugar Add the peaches to a hot pan. Sprinkle with sugar and add the vanilla bean.


Step 8

And 1/3 of the buttermilk. Reduce until the peach is soft.


Step 9



Step 10

Melt the chocolate over a baine marie. Whip the cream with the other 2/3s of the buttermilk to soft peaks - refrigerate.


Step 11

Whisk together the egg yolks and sugar until soft and fluffy. Heat up the peach puree until boiling. While whisking continuously, add peach puree to eggs and whisk until cooled. Add the eggs to the chocolate. Fold the chocolate into the whipped cream. Refrigerate for 30 minutes or so until set.


Step 12

Balsamic Kumquat Reduction: Ingredients: 1 cup Simple Syrup 1/4 cup Grand Marnier 10 Kumquats (quartered) 2 tbsp Balsamic vinegar 1 tbsp Honey juice from 1 Blood Orange Poach the kumquats in the simple syrup until soft.


Step 13

Reserve a few for a garnish.


Step 14

And continue to reduce syrup by half. Add remaining ingredients and reduce until syrup-thickness.


Step 15

Puree, strain.


Step 16

Plating: Ingredients: 2 Cannoli Shells Peach-Buttermilk Mousse 6 pistoles Semi Sweet Chocolate Candied Kumquats Balsamic Kumquat Reduction Whipped Cream Melt the chocolate in a piping bag and pipe some designs (I always do extra in case some get messed up - you can see the splotches on the last few I did as the chocolate was cooling near the tip of the bag).


Step 17

Pipe the mousse into the cannoli shells and arrange on a plate. Place a quenelle of whipped cream between the center and garnish with the chocolate design, kumquats, and reduction.

Now that you have learned how to make peach mousse in a pecan crusted cannoli, please be sure to view these other mousse recipes and these cannoli recipes. Also, you will love these Italian recipes.


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