Recipes
Chocolate Cannoli with orange and chocolate ricotta cream
Makes 16
INGREDIENTS
3 cups plain flour
2 tablespoons cocoa
¼cup caster sugar
¼teaspoon salt 70g cold lard
2 eggs, beaten
2 tablespoons white vinegar 60ml Marsala
1 egg white, lightly whisked
Orange and chocolate ricotta cream
600g fresh ricotta, well drained of excess liquid
½cup icing sugar, plus extra for dusting Finely grated rind of an orange
1 tablespoon Grand Marnier
½cup dark Lindt 70% chocolate, finely chopped
METHOD
1.Place flour, cocoa, sugar and salt into the bowl of a food process and add lard. Pulse until mixture resembles fine breadcrumbs. Add eggs, white vinegar and Marsala and pulse until dough just comes together. Add an extra
2.Fill deep fryer with 4 litres of oil. Preheat to 180°C and line a tray with paper towel.
3.Unwrap one pastry disc and roll out until about 1mm thick. Using an 8cm cutter, cut out discs from dough. Working with
4 discs at a time, roll out each pastry disc into an oval shape that will fit onto the cannoli tube. The dough should now be ½ mm thick. Grease 4 cannoli tubes with cooking spray and wrap each pastry disc around the cannoli tubes, securing the join with egg white and pressing down on the centre to seal completely.
4.Fry 4 tubes at a time for
5.While, still warm, remove cannoli shells from the tubes by holding cannoli in the centre and gently sliding cannoli from the tube. Allow to cool completely.
6.Repeat with remaining dough and tubes, making sure to reheat the oil between batches.
7.To make the ricotta cream; lightly beat ricotta and icing sugar until creamy and soft. Fold through orange rind and Grand Marnier. Spoon into a piping bag with a large nozzle and fill cooled cannoli tubes. Dip each end of the cannoli into the finely chopped chocolate and serve dusted with icing sugar.
Serve with coffee.
NOTE
Unfilled cannoli tubes can be kept in an air tight container for
35
