Cannoli
Ingredients: whole milk ricotta, all-purpose flour, powdered sugar, cocoa powder, ground cinnamon · 120 min cook time · 350kcal · ~₩18,000
Ingredients
500g whole milk ricotta, 250g all-purpose flour, 30g powdered sugar, 2tsp cocoa powder, 1tsp ground cinnamon, 0.5tsp instant espresso powder, 30ml Marsala wine, 30ml white wine vinegar, 2tbsp butter, 1개 whole egg, 500g lard, 125g sifted powdered sugar, 0.5tsp ground cinnamon, 50g finely chopped pistachios, 50g miniature chocolate chips
Instructions
1. Drain some whole milk ricotta.
2. Combine 250g of all-purpose flour, 30g of powdered sugar, 2 tsp cocoa powder, 1 tsp of ground cinnamon, and 1/2 tsp of instant espresso powder.
3. Add 30ml each of Marsala wine and white wine vinegar, 2 tbsp of butter, and 1 whole egg to the dry ingredients.
4. Knead the dough for 2 to 5 minutes.
5. Let the dough rest in the fridge for 1 hour.
6. Roll out the dough thin and wide, and cut approximately 4-inch wide rounds.
7. Place a cannoli form into the center of each dough round, brush one side with egg white, and wrap it around the top.
8. Deep fry the cannoli shells in lard for 2 to 4 minutes until golden and crispy.
9. Take the drained ricotta out of the fridge and strain out any extra moisture.
10. Press the ricotta through a fine mesh sieve to make it smooth.
11. Add 125g of sifted powdered sugar and 1/2 tsp of ground cinnamon to the ricotta and mix well to create the cannoli cream.
12. Fill the fried cannoli shells with the cannoli cream.
13. Garnish with finely chopped pistachios and miniature chocolate chips.
14. Plate the cannoli and serve.
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