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1
To make Peanut Butter Mousse: Place 1 cup soymilk in 2-cup measuring cup.
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2
Add cocoa butter until contents reach 1 3/4 cups.
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3
Fill bottom of double boiler with water, and bring to a simmer over low heat.
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4
Place soymilkcocoa butter mixture, remaining soymilk, sugar and vanilla in top half of double boiler, making sure water does not touch top half.
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5
Stir until mixture is melted and heated through.
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6
Let cool to to maximum 100Fa very important step.
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7
When cool, beat 2 minutes.
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Add peanut butter and maple syrup, mixing well.
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Pour mixture into container, and let cool at room temperature 15 minutes.
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10
Refrigerate overnight to firm.
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11
To make Cannoli Shells: Preheat oven to 350F.
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12
Toast peanuts in oven, 5 to 7 minutes, until lightly brown.
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13
Grind in food processor about 30 seconds, or until coarsely chopped.
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14
Place egg replacer, guar gum, water, 1/4 cup oil, soymilk, maple syrup and vanilla in blender.
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Process on high about 1 minute, or until thoroughly emulsified.
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16
Add wet ingredients to dry ingredients, and whisk until smooth.
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17
Using offset metal spatula, spread about 1/2 teaspoon of batter in circle on parchment, 2 to 3 inches in diameter and about 1/16-inch thick.
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18
Repeat with remaining batter until sheet pan holds 4 to 6 shells.
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Sprinkle shells with ground peanuts, and bake about 7 minutes.
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20
Rotate tray, and bake 3 or 4 more minutes, or until cannoli shells look dry, but are still malleable.
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21
Using metal spatula, loosen shells from sheet pan.
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22
To assemble shells, wearing oven mitts, wrap first shell around handle of whisk, and hold 2 or 3 seconds, or until set.
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23
Slide shaped shell off whisk handle, and set aside to cool.
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24
Repeat with remaining shells, working quickly before shells harden.
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25
If too firm, place shells back in oven 2 minutes at a time.
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26
Place Peanut Butter Mousse in pastry bag fitted with star tip, and pipe mousse into each cannoli shell.
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27
To serve, toss blood orange segments, reserved blood orange juice and agave in bowl.
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28
Distribute evenly between six dessert plates.
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29
Place two cannolis on each plate, and sprinkle with cacao nibs.
