Ricotta, White Chocolate and Pistachio Cannoli with Strawberries
This Ricotta, White Chocolate and Pistachio Cannoli with Strawberries recipe from top chef Graham Garrett is the perfect summery dish!
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.jamesmartinchef.co.uk.
Cooking tools:
- Deep fryer
- Piping bag
- Fine-mesh sieve
- Rolling pin
- Pastry cutter
- Food processor
- Stand mixer
- Kitchen scale
- Metal pipe
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Fork
- Chef's knife
- Cutting board
- Grater
- Serving bowl
- Airtight container
- Plastic wrap
- Refrigerator
- Measuring spoon
Ingredients
- 100ml water
- 100g golden caster sugar
- ½ teaspoon vanilla extract
- 35g lard
- 200g 00 flour
- 20g golden caster sugar
- 1 egg
- 45ml marsala or other sweet wine
- 200g fresh ricotta
- 30g chopped pistachios
- 25g chopped white chocolate
- 100g whipped crème fraiche
- 1 tbsp icing sugar
- 600g strawberries
- 50g fructose
- Icing sugar
- Extra white chocolate, grated.
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