Sweet cannelloni with peach ricotta filling and sweet almond pesto

Name: Sweet cannelloni with peach ricotta filling and sweet almond pesto
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Peach halves; 1 small untreated orange; 250 g Ricotta; 1 pinch Salt; 100 g Sugar; 150 g Low-fat curd; 1 package Pudding powder "Vanilla Flavor"; 3 Eggs (size M); 1 package Vanillin sugar; 200 ml Milk; 16 Cannelloni; 50 g dried cranberries; 25 g chopped almonds; 3 TABLESPOONS liquid sugar; 1 TABLESPOON Raspberry Syrup; 1 TABLESPOON Lemon juice; 7-10 Tbsp Mint; 7-10 Tbsp Grease

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Peach halves
1 small untreated orange
250 g Ricotta
1 pinch Salt
100 g Sugar
150 g Low-fat curd
1 package Pudding powder "Vanilla Flavor"
3 Eggs (size M)
1 package Vanillin sugar
200 ml Milk
16 Cannelloni
50 g dried cranberries
25 g chopped almonds
3 TABLESPOONS liquid sugar
1 TABLESPOON Raspberry Syrup
1 TABLESPOON Lemon juice
7-10 Tbsp Mint
7-10 Tbsp Grease

Directions

1
Place the peaches in a sieve and drain. Cut peach halves into small cubes. Wash the orange, rub dry and grate half of the peel thinly. Halve the orange and squeeze.
2
Mix ricotta, salt, 50 g sugar, grated orange peel and quark. First stir in pudding powder, then fold in peach cubes. Mix eggs, vanillin sugar, milk and 50 g sugar. Put the ricotta cream in a piping bag with a large perforated spout and fill the cannelloni with it.
3
Place/stack the cannelloni in a greased casserole dish. Pour egg milk over it and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. In the meantime, mix cranberries and almonds in the universal chopper and place in a small bowl.
4
Add liquid sugar, syrup and lemon juice and mix well. Remove the cannelloni from the oven and serve with the cranberry pesto. Decorate with mint.