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Ingredients
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Cannoli Shells
Black Sesame Pastry Cream
Shiso Ice Cream
Method
Cannoli Shells
Make the Dough
In a mixing bowl, whisk together the flour, cocoa powder, powdered sugar, and salt. Create a well in the center, add the egg, white wine, and melted butter. Mix until a dough forms, then knead on a floured surface for about 5 minutes until smooth. Wrap in plastic and refrigerate for at least 30 minutes.
Roll and Cut the Dough
After chilling, roll the dough out thinly (about 1/8 inch thick). Cut into circles using a 4-inch round cutter.
Shape and Fry
Wrap each circle around a cannoli tube and seal the edges with a bit of water. Heat the oil in a deep pan to 350°F (175°C). Fry the shells until golden brown, about 2-3 minutes. Remove and drain on paper towels.
Black Sesame Pastry Cream
Heat the Milk and Cream
In a saucepan, combine the milk and heavy cream. Heat over medium heat until steaming but not boiling.
Mix the Dry Ingredients
In a bowl, whisk together the black sesame paste, sugar, and cornstarch.
Thicken the Cream
Cook over medium heat, stirring constantly until the mixture thickens (about 5-7 minutes). Remove from heat and stir in the vanilla extract. Let cool before filling the cannoli.
Shiso Ice Cream
Blend the Shiso
In a blender, combine the fresh shiso leaves, milk, and heavy cream. Blend until smooth.
Mix with Sugar
Add the granulated sugar, vanilla extract, and a pinch of salt. Blend until the sugar is dissolved.
Chill and Churn
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Freeze until solid.