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35
RECIPES
CHOCOLATE CANNOLI WITH
ORANGE AND CHOCOLATE
RICOTTA CREAM
Makes 16
INGREDIENTS
3 cups plain flour
2 tablespoons cocoa
¼ cup caster sugar
¼ teaspoon 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
½ cup icing sugar, plus extra for dusting
Finely grated rind of an orange
1 tablespoon Grand Marnier
½ cup 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
1-2 tablespoons of water if dough is too
dry. Tip onto a lightly floured surface
and knead for 1-2 minutes until smooth
and elastic. Divide dough in two and
form into a disc. Cover with plastic wrap
and refrigerate for 2 hours.
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 2-3 minutes
or until cannoli is golden and crisp.
Remove from oil and drain on paper
towel. Cool slightly.
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 3-4 days.