CANNOLI SHELLS
In a medium bowl ,combine 150gm of plain flour , 1 tbs of castor sugar ,1/8 tsp of bicarb of soda , 2 tsp of Dutch cocoa and 1/2 tsp of cinnamon .
In a separate bowl , whisk together 1 egg yolk 40gm of coconut oil ,melted and slightly cooled and 1/3rd of a cup of marsala .
Pour the liquid into the dry ingredients and mix till a dough forms .
Place the dough onto a lightly floured surface and knead the dough using the heel of your hand (about 12 minutes ).
the dough should be silky and elastic .
Divide the dough in 1/2 , flatten each piece of dough with your hand and run the dough through a pasta machine on the 2nd lowest setting until very thin .
Cut the pastry in 11 cm squares , work with one square at a time ( cover the remaining dough with cling wrap to avoid draughts and dough drying out .) lay a lightly oiled metal cannoli tube diagonally along a pastry square , and fold the the opposite corners of the pastry inwards to connect the corners .
Heat a deep fryer or a good sized pan with rice bran oil ( 180 deg C )
Don`t over crowd the fryer or pan , work in batches , frying for 2-3 minutes until the shells are golden .
Remove from oil and drain on paper towelling .
Once slightly cooled slide the cannoli off the metal tube .
Repeat process until all cannoli are cooked .
RICOTTA CREAM
In a medium bowl of an electric mixer combine 750 gm of ricotta , 40gm of icing sugar , 1 tbs of orange zest until thoroughly mixed .
Refrigerate till completely cooled
Using a piping bag with a large star nozzle pipe into cannoli tubes
Dust generously with icing sugar .
Serve immediately .
In a medium bowl ,combine 150gm of plain flour , 1 tbs of castor sugar ,1/8 tsp of bicarb of soda , 2 tsp of Dutch cocoa and 1/2 tsp of cinnamon .
In a separate bowl , whisk together 1 egg yolk 40gm of coconut oil ,melted and slightly cooled and 1/3rd of a cup of marsala .
Pour the liquid into the dry ingredients and mix till a dough forms .
Place the dough onto a lightly floured surface and knead the dough using the heel of your hand (about 12 minutes ).
the dough should be silky and elastic .
Divide the dough in 1/2 , flatten each piece of dough with your hand and run the dough through a pasta machine on the 2nd lowest setting until very thin .
Cut the pastry in 11 cm squares , work with one square at a time ( cover the remaining dough with cling wrap to avoid draughts and dough drying out .) lay a lightly oiled metal cannoli tube diagonally along a pastry square , and fold the the opposite corners of the pastry inwards to connect the corners .
Heat a deep fryer or a good sized pan with rice bran oil ( 180 deg C )
Don`t over crowd the fryer or pan , work in batches , frying for 2-3 minutes until the shells are golden .
Remove from oil and drain on paper towelling .
Once slightly cooled slide the cannoli off the metal tube .
Repeat process until all cannoli are cooked .
In a medium bowl of an electric mixer combine 750 gm of ricotta , 40gm of icing sugar , 1 tbs of orange zest until thoroughly mixed .
Refrigerate till completely cooled
Using a piping bag with a large star nozzle pipe into cannoli tubes
Dust generously with icing sugar .
Serve immediately .
No comments:
Post a Comment