Cannoli cream with crisp filo wafers

Ingredients

For 1 serving

• Part-skim ricotta100 g
• Skyr80 g
• Phyllo dough12 g
• Dark chocolate 70%6 g
• Orange zest3 g
• Powdered sugar3 g
• Stevia3 g
• Cinnamonto taste

Contains: gluten, lactose,

Method

1. Turn the oven on to 190 °C (conventional) and line a baking tray with baking paper.
2. Cut the filo pastry into squares of about 8 cm and lay them on the tray.
3. Bake for 5–6 minutes, until golden and crisp; keep an eye on them as they burn in an instant. Let them cool.
4. Meanwhile, beat the light ricotta with the skyr, stevia, cinnamon and half the grated orange zest until smooth; chop the dark chocolate and fold it in.
5. Serve the cream in a bowl with the broken filo crisps, the remaining zest and a sifting of icing sugar.