Cannoli with Strawberries Recipe
This pretty cannoli recipe is a classic example of why the Sicilian pastry has taken the world by storm. The crisp cannoli shell is piped with ricotta and crème
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.greatbritishchefs.com.
Cooking tools:
- Food processor
- Stand mixer
- Deep fryer
- Deep-fry thermometer
- Piping bag
- Cannoli mold
- Pastry cutter
- Rolling pin
- Fine-mesh sieve
- Kitchen scale
- Saucepan
- Mixing bowl
- Whisk
- Stove
- Pot
- Cutting board
- Chef's knife
- Grater
- Measuring cup
- Measuring spoon
- Spoon
- Paper towel
- Plastic wrap
- Airtight container
- Refrigerator
- Serving bowl
Ingredients
- 100ml of water
- 120g of golden caster sugar
- 1/2 tsp vanilla extract
- 35g of lard
- 200g of 00 flour
- 1 egg, plus a little more beaten egg to seal the cannoli
- 45ml of Marsala wine, or other sweet wine
- vegetable oil, for deep-frying
- 200g of ricotta
- 30g of pistachio nuts, chopped
- 25g of white chocolate
- 100g of crème fraiche, whipped
- 1 tbsp of icing sugar, plus extra for dusting
- 600g of strawberries
- 50g of fructose sugar
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