
Cannoli di ricotta

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Traditionally, cannoli are made with strutto snow-white pork fat that has a clean, quite neutral flavor but you can use duck fat instead, or lard. You need a clean metal (3/4inch diameter) tube for this it must he metal, as it has to go into hot oil. We serve this with Amaretto ice cream and Frangipane wafers twisted into corkscrew shapes, and make a lighter lemon confit than in the previous recipe.
ingredients
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serves: 4
23 1/3 tablespoons flour
5 teaspoons sugar
5 teaspoons strutto (duck fat or lard)
1 egg (plus a little more beaten egg for sealing the cannoli)
3 tablespoons Muscat wine
vegetable oil, for deep-frying
For the lemon confit (optional):
1 lemon
1 1/2 cups water
1 1/4 cups superfine sugar
For the vanilla syrup:
17 tablespoon water
1/2 cup sugar
1 vanilla bean
For the filling:
1 cup ricotta cheese
4 1/4 tablespoons candied lemon peel (diced small)
4 1/4 tablespoons candied orange peel (diced small)
1/3 ounce dark chocolate (70 percent cocoa solids, cut in a similar size to the peel)
5 roasted hazelnuts (cut in a similar size to the peel)
1/4 cup superfine sugar
1/4 cup whipping cream
For the chocolate sauce (optional):
1/4 cup water
2 tablespoons heaping sugar
7 teaspoon cocoa powder
6 1/3 tablespoon whipping cream
To serve:
confectiner's sugar, for dusting
4 scoops of ice cream (preferably Amaretto)
4 Frangipane wafers (or cookies of your choice)
Servings Per Recipe: 4
Amount per Serving
Calories: 946
- Total Fat: 30.1 g
- Saturated Fat: 15.8 g
- Trans Fat: 0 g
- Cholesterol: 121.5 mg
- Sodium: 246.2 mg
- Total Carbs: 152.7 g
- Dietary Fiber: 4.6 g
- Sugars: 102.9 g
- Protein: 17.5 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012