Kannoli with Fresh Strawberries, White Chocolate & Pistachio
Kannoli with Fresh Strawberries, White Chocolate & Pistachio From Ainsley’s Taste of Malta, ITV Kannoli (or Cannoli in Italy) are a Sicilian treat of sweetened
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Food processor
- Hand mixer
- Piping bag
- Cannoli tube
- Rolling pin
- Cookie cutter
- Deep-fry thermometer
- Pastry brush
- Cooling rack
- Microplane
- Deep fryer
- Cutting board
- Chef's knife
- Mixing bowl
- Pan
- Stove
- Oven
- Wooden spoon
- Spoon
- Paper towel
- Plastic wrap
- Colander
Ingredients
- 300g plain flour, plus extra for dusting
- 60g caster sugar
- good pinch of salt
- ¼ tsp ground cinnamon
- 30g unsalted butter, room temperature
- 1 large egg, separated
- 100ml Marsala wine or a fruity white wine
- 50ml water
- sunflower/vegetable oil for deep frying
- 500g ricotta cheese, drained and patted dry with kitchen paper
- 250g mascarpone
- 30g icing sugar
- zest of 1 large lemon
- 150g small white chocolate chips or nibs
- 60g strawberries, finely diced, plus extra for decoration
- icing sugar, for dusting
- 60g pistachios, pulsed in a food processor until finely chopped
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