Krumkake Cannoli with Strawberry Filling

Ingredients:

Strawberry filling

• 0.5 cup whole milk ricotta
• 1 cup strawberries, fresh or frozen
• 2 tbsp. granulated sugar
• 3/4 cup heavy cream
• 2 tablespoons powdered sugar

Wafer cookies

• 1/3 cup (5 tablespoons + 1 teaspoon) unsalted butter, at room temperature
• 0.5 cup granulated sugar
• 2 large eggs
• 1 cup premium flour
• 1/4 teaspoon coarse salt
• 1/4 tsp ground cardamom
• 5 tbsp. whole milk
• 1 tsp vanilla extract

Cannoli

• Cooking spray to spray the waffle iron
• Freeze-dried strawberries for cannoli garnish

Chocolate sauce

• 1 cup milk chocolate granules
• 1.5 tsp. coconut oil
• Special equipment: waffle iron for krumkake; pastry bag

Preparation:

1. Strawberry filling:
   
   Place the ricotta in a sieve set over a bowl and refrigerate for at least 4 hours or overnight to allow excess liquid to drain.
2. Meanwhile, slice the strawberries and mix them with granulated sugar. Place the strawberries in a sieve over a bowl and refrigerate for 4 hours or overnight to allow the excess liquid to drain.
3. Place the ricotta and heavy cream in the bowl of a stand mixer. Beat with the whisk attachment until soft peaks form. Add the powdered sugar and beat until smooth. Add the strawberries and mix by hand until fully incorporated.
4. Wafer cookies:
   
   In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar. Add the eggs one at a time. Add the flour, salt, cardamom, milk, and vanilla and mix until smooth.
5. Cannoli:
   
   Heat a krumkake waffle iron over medium heat. Line a baking sheet with parchment paper. When the waffle iron is ready, lightly spray both sides with cooking spray. Add 1 tablespoon of batter to the center. Use another spoon to help scoop out the batter. Close the waffle iron and cook the waffle cookies for 1.5 minutes. Working quickly, open the waffle iron and immediately roll the cookies with a non-metallic spoon. Transfer to a parchment-lined baking sheet to cool. Repeat with the remaining batter. The cookies will crisp up as they cool, about 2 minutes.
6. Chocolate sauce:
   
   Pour 2.5 cm of water into a saucepan and bring to a boil. Reduce the heat and place a heatproof bowl on top of the saucepan. Make sure the bottom of the bowl doesn't touch the water. The chocolate will melt in the double boiler. Add the chocolate and coconut oil to the bowl and stir until melted.
7. Working quickly, dip the wide end of the waffle cone into the chocolate and return it to the parchment-lined baking sheet to allow the icing to set. Repeat with the remaining cookies. Place the baking sheet in the refrigerator or freezer to quickly set the icing, about 10 minutes.
8. Snip off the corner of a pastry bag, then place it in a tall glass and fold the top of the bag over the rim of the glass. Using a spatula, spoon the strawberry filling into the pastry bag. Close the bag at the top by twisting the ends.
9. Pipe the strawberry filling into a cone. Sprinkle with crushed freeze-dried strawberries. Repeat with the remaining cones. Serve.
   
   

   Culinary Council

   
   If you don't have a krumkake waffle iron, you can use a small nonstick frying pan. Simply add a few tablespoons of milk to the batter until it becomes slightly thinner and spreads naturally in the pan. Pour 1 tablespoon of the batter into the center of the pan and use a spoon to spread it into a circle. Cook for 1 minute. Flip and continue cooking for another minute. Use a spatula to scoop out the batter and immediately roll it around the krumkake mold. If you don't have a krumkake mold, wrap an ice cream cone in aluminum foil and use it as a mold.