Canneloni rolls with a ricotta and ham filling

Preparation:

1. Cook the cannelloni according to instructions in plenty of salted water. Remove using a ladle and place in a bowl of iced water.
2. Soak the gelatine for 5 minutes in cold water. Season ricotta with salt and pepper. Dice the ham finely then blend into the ricotta together with the thyme. Heat up the crème fraîche, squeeze the gelatine dry and dissolve in the crème fraîche (alternatively prepare the powder gelatine in line with the instructions on the pack). Quickly blend into the ricotta mixture.
3. Allow the cannelloni to dry on kitchen paper. Place the ricotta mixture in an icing bag with a large spout and fill the cannelloni from both ends. Place the cannelloni in the refrigerator to cool for 2-3 hours.
4. Cut cannelloni into 4 pieces and serve garnished with thyme.