Crunchy rolls filled with ricotta-raspberry cream

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Melt butter, sugar and syrup slowly in a small pot. Bring to the boil briefly, then remove from the stove. Stir in flour and put the mixture in a cool place for about 1 hour (the mixture has to get really hard)

2. 2

   Form approx. 18 small balls (approx. 15 g each) from the mixture. Place 4 balls each on a baking tray lined with baking paper. Bake the balls in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 6-7 minutes until golden brown. Remove the baking tray from the oven. Let dough circles cool down briefly until you can shape them. Quickly wrap over e.g. the handle of the whisk (approx. 2 cm Ø), wipe off and let cool off. Process the remaining balls in the same way

3. 3

   Sort the raspberries, mash them, pass them through a sieve and mix them with ricotta, sugar, lemon juice and vanillin sugar. Whip the cream until stiff, while letting the cream firmer trickle in. Fold the cream into the raspberry cream and chill for approx. 30 minutes

4. 4

   Roast the flaked almonds in a pan without fat. Take out and let it cool down. Roughly chop the chocolate. Melt chocolate and coconut oil in a bowl over a warm water bath. Dip the ends of the rolls into the chocolate, drain and sprinkle with almond flakes. Put the rolls in a cool place for about 30 minutes.

5. 5

   Shortly before serving, pour the cream into a piping bag with perforated spout. Pour cream into the rolls and serve immediately. Decorate with some raspberries if desired

6. 6

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
140 kcal

CARBS
10 g

FATS
10 g

PROTEINS
2 g