Ingredients:
Preparation:
1)Mix in a mixer prosciutto, mascarpone, butter, salt and pepper. Place the mousse in a bowl, cover and place the bowl in the fridge for around 1h.
2)Preheat a non-stick pan and cover the bottom with 3 spoons of grated parmesan to make cannoli shells. When it starts to melt, flip it and keep it cooking it for a bit. Remove the parmesan cannoli shell and wrap it quickly to a little cylinders rolling pin till it cools down and solidifies.
3)Repeat the procedures till parmesan is over.
4)Place the mascarpone mousse in a sac à poche and use it to stuff each shell.
5)Decorates the ends of cannoli with pistachios.
