Name: Cannoli with hazelnut, chocolate and ginger
Total time: 3300 s
Yield: 12
Ingredients: 260 gram '00' flour; 20 gram golden caster sugar; 1/4 teaspoon bicarbonate of soda; 5 gram ground cinnamon; 1 teaspoon salt; 30 gram butter; 20 gram egg; 10 millilitre white wine vinegar; 60 millilitre marsala; 250 gram ricotta; 100 gram mascarpone; 2 piece root ginger; 2 tablespoon icing sugar; 1 orange; 50 gram dark chocolate; 4 tablespoon roasted hazelnuts; to taste icing sugar

Step 1

Tip the flour (260 g) , sugar (20 g) , bicarbonate of soda (1 g) , cinnamon (5 g) and salt (6 g) into a bowl.

Step 2

Add the butter (30 g) and rub into the dry ingredients until it resembles breadcrumbs.

Step 3

Mix the egg yolk (20 g) , white wine vinegar (10 mL) and marsala (60 mL) and add this to the dry ingredients, bring together with a fork.

Step 4

Knead to a smooth dough. Wrap and rest in the fridge for 20 minutes.

Step 5

For the filling, beat the ricotta (250 g) until fluffy, before adding the mascarpone (100 g) and beating again to incorporate. Stir in the stem ginger (2 pieces) l, orange zest (1) and icing sugar (15 g) . Chill in the fridge until ready to use.

Step 6

Melt the dark chocolate (50 g) in a heatproof bowl set over a pan of gently simmering water, stirring until smooth. Remove from the heat, leaving the bowl set over the pan of hot water to keep the chocolate warm.

Step 7

Heat a deep fat fryer to 180°C/350°F.

Step 8

On a lightly floured surface, roll the cannoli dough as thinly as possible and cut out nine 10cm circles.

Step 9

Wrap a circle of dough around the metal cannoli mould, using some of the reserved egg white to seal the edge of the dough. Repeat the process with the remaining 8 circles of dough.

Step 10

Carefully drop one cannoli at a time, still wrapped around its mould, into the hot oil. Cook for 45 seconds, or until golden brown and blistering on the surface.

Step 11

Use tongs to remove from the oil and place on a plate lined with kitchen paper. Repeat with the remaining cannoli. Remove the moulds from the cannoli when they are cool enough to handle.

Step 12

When the cannoli are cold, dip the end of each one into the melted chocolate, followed by the roasted hazelnuts (30 g) . Place in the freezer to harden.

Step 13

Spoon the filling into a piping bag fitted with a star nozzle. Pipe the filling into the cannoli from each end. Dust with icing sugar (to taste) . Serve.

Cannoli with hazelnut, chocolate and ginger

RECIPE

Ingredients

For the cannoli

For the filling

To decorate

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