Cannelloni Brulee Recipe
This restaurant-style dish turns out to be very easy to make. It’s healthy and diet-friendly too as Minchef makes it with FiberCreme that contains high fiber to increase your satiety and improve your gut health at the same time. Perfect for your diet! Try this Cannelloni Brulee recipe.
Ingredients
Filling Ingredients
- 20 grams garlic
- 300 grams button mushrooms
- 300 grams minced meat
- 300 grams carrots
- 200 ml water
- Thyme, garlic powder, pepper seasoning
- 30 grams chili sauce
- 30 grams tomato sauce
Sauce Ingredients
- 20 grams FiberCreme
- 30 pieces cannelloni pasta
- 50 grams onion (Bombay onion)
- 20 grams garlic
- 300 grams bolognese sauce
- 20 grams chili sauce
- 20 grams tomato sauce
- 400 ml water
- 10 grams sweet soy sauce
- Garlic powder, sugar, salt, thyme, mushroom stock powder, black pepper (to taste)
- Cornstarch slurry
Bechamel Sauce Ingredients
- 100 grams FiberCreme
- 4 tbsp butter
- 4 tbsp flour
- 2 grams thyme
- 2 grams rosemary
- 500 grams water
- 150 grams cheese
- 2 grams ground nutmeg
Instructions
- Filling: Heat a little oil in a pan, saute the garlic until fragrant. Add mushrooms, seasoning, carrots, and water.
- Once the water starts boiling, add the minced meat and sauces. Stir until everything is evenly mixed and cooked. Set aside.
- Sauce: Saute onion and garlic until fragrant, then add the bolognese sauce, chili sauce, and tomato sauce.
- Add water, seasoning, sweet soy sauce, and FiberCreme. Cook until it boils, then add the cornstarch slurry to thicken.
- Transfer to a piping bag, then pipe it out into each cannelloni.
- Bechamel Sauce: Cook butter and flour together until thick and well combined.
- Gradually add water while stirring. Then add FiberCreme, cheese, and ground nutmeg. Adjust seasoning to taste.
- Assembly: Arrange the filled cannelloni in a baking dish, pour over the sauce and bechamel.
- Bake at 160°C for 1 hour. Ready to serve.
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