Ingredients
- Bean Mousse with Summer Truffles 180 g
- 1 roll of puff pastry
- turmeric,
- black cabbage
- water,
Unroll the puff pastry and cut it into strips about one centimetre thick. Now take cone-shaped moulds or make cones out of baking paper. Roll up the puff pastry. Transfer to a baking tray lined with baking paper. Brush with turmeric diluted in a little water or orange dye. Bake in a preheated ventilated oven at 180° for 15-20 minutes. Allow to cool completely. Once cooled, very gently remove the cannoncini from the cones and fill them with the Boscovivo bean and truffle mousse. Place a few black cabbage leaves without the central part in the oven with oil and salt at 180° for about 10 minutes and place them inside each cannoncini to give the effect of a carrot leaf.