Mascarpone and Ricotta Cannolis - Lactalis Professional | Foodservice

Name: Mascarpone and Ricotta Cannolis - Lactalis Professional | Foodservice
Ingredients: 250g 00 Flour; 30g icing Sugar; 8g cocoa powder; 5g cinnamon, divided; 30g Marsala wine; 30g white wine vinegar; 10ml water; 15g President unsalted butter; 1 egg; vegetable oil for frying; 1 egg White; 20g flour; 115g caster sugar; 1 pinch of salt; 70g egg whites; 25g President unsalted butter, melted; 125g flaked almonds; 250g Galbani Ricotta (strained); 1 lemon zest; 1 tsp Vanilla; 25g icing sugar; 2 tbsp lemon curd; 50g pistachio paste; 1tsp vanilla; 20g icing sugar; 250g Galbani Mascarpone; 80g dark chocolate; 100g melted chocolate for dipping the shells; 25g toasted crushed Pistachios & hazelnuts

lactalispro.co.uk

- 1 To make a Traditional Cannoli, start by combining flour, sugar, cocoa powder in a food processor.

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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 lactalispro.co.uk.

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