Crema Bianca with Pawpaw
Super easy
Goes with the Canolli. This filling is out-of-this-world... and best of all, with pawpaw, North America's Northern most tropical fruit, it's native to Ontario too!
| Category: | Sweets |
Ingredients
For
1
Batch(es)
Filling
| 625 ml whole milk |
| 5 LG egg yolks |
| 140 g white granulated sugar |
| 50 g corn starch |
| 2/3 cup pawpaw fruit puree |
Crema Bianca with Pawpaw Directions
Heat the milk in a heavy sauce pan until hot, but not boiling.
Meanwhile whisk together egg yolks, white sugar and corn starch.
When milk is hot add 1 laddles worth of hot milk to egg yolk mixture and mixture to temper the eggs. Pour egg mixture into milk and whisk over low heat until a thick consistency is achieved (a few minutes). Remove from heat and continue to whisk.
Fold in pawpaw.
Cover with plastic wrap and put in fridge to set.
When set pipe into cannoli tubes: https://glutenfreeguy.ca/site/index.php/recipes/recipe/7-cannoli
