Cannelloni with marzipan and raspberry sauce

Name: Cannelloni with marzipan and raspberry sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 15 g Butter; 1/2 package Sauce powder "Vanilla flavor; 1 package Vanillin sugar; 250 ml Milk; 3 Egg yolk (size M); 200 g Marzipan raw mass; 250 g Low-fat curd; 2 TABLESPOONS Semolina; 25 g crushed pistachio kernels; 50 g Chocolate sprinkles; 50 g Candied orange peel; 12 Cannelloni; 150 frozen raspberries; 15 g Sugar; 1 TEASPOON Cornstarch; 7-10 Tbsp crushed pistachio kernels; 7-10 Tbsp Piping bag

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

15 g Butter
1/2 package Sauce powder "Vanilla flavor
1 package Vanillin sugar
250 ml Milk
3 Egg yolk (size M)
200 g Marzipan raw mass
250 g Low-fat curd
2 TABLESPOONS Semolina
25 g crushed pistachio kernels
50 g Chocolate sprinkles
50 g Candied orange peel
12 Cannelloni
150 frozen raspberries
15 g Sugar
1 TEASPOON Cornstarch
7-10 Tbsp crushed pistachio kernels
7-10 Tbsp Piping bag

Directions

1
Melt the butter. Dust with sauce powder. Sweat briefly and add milk while stirring. Stir in vanillin sugar. Bring to the boil. Let cool down briefly and stir in 1 egg yolk.
2
Finely grate the marzipan. Stir in 2 egg yolks one after the other. Add quark and semolina and mix. Add pistachios, chocolate crumble and candied orange peel to the quark mixture. Pour the mixture into a piping bag and squirt into the cannelloni. Place the cannelloni in 2 rows on top of each other in a greased, ovenproof dish. Pour vanilla sauce over the cannelloni and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35 minutes. Meanwhile bring raspberries and sugar to the boil and simmer at low heat for about 5 minutes. Pass the raspberries through a sieve. Stir starch with cold water until smooth. Mix the raspberry puree with the starch and bring to the boil again.
3
Place the cannelloni in 2 rows on top of each other in a greased, ovenproof dish. Pour vanilla sauce over the cannelloni and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35 minutes. Meanwhile bring raspberries and sugar to the boil and simmer at low heat for about 5 minutes. Pass the raspberries through a sieve. Stir starch with cold water until smooth. Mix the raspberry puree with the starch and bring to the boil again. Remove the cannelloni from the oven and place on a plate. Add raspberry sauce to the cannelloni by the spoonful and sprinkle with pistachios if necessary.