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Recipe: Cannoli with strawberries

PUBLISHED: 16:50 01 July 2019

Cannoli with strawberries (photo: Severien Vits)

Cannoli with strawberries (photo: Severien Vits)

Severien Vits

Recipe shared by Graham Garett, chef/patron of The West House Restaurant with Rooms in Biddenden

Cannoli dough

- 100ml water

- 100g golden caster sugar

- 0.5 tsp vanilla extract

- 35g lard

- 200g '00' flour

- 20g golden caster sugar

- 1 egg

- 45ml Marsala/other sweet wine

Method

- Bring the water, 100g sugar and vanilla to the boil to make a syrup. Leave to cool.

- Put the flour, lard and remaining sugar into a food processor or mixer until it resembles fine breadcrumbs. Add the egg and Marsala until it comes together. Wrap in cling film and refrigerate for at least a couple of hours. Remove from fridge and roll out into fairly thin sheet. Cut into discs, using a 9-10cm round pastry cutter.

- Wrap each disc loosely around a piece of metal pipe or the handle of a metal whisk.Seal the overlapping edge with a little beaten egg then place in the fryer at 180ºC until golden.

- When cool enough to handle, gently remove from the pipe and repeat the process until you have the desired amount.

Cannoli filling

- 200g fresh ricotta

- 30g chopped pistachios

- 25g chopped white chocolate

- 100g whipped crème fraiche

- 1 tbsp icing sugar

Method

Mix everything together and place in a piping bag.

Strawberries

- 600g Strawberries

- 50g Fructose

- 45ml Marsala/other sweet wine

Method

- Chop the strawberries into even-sized pieces then toss them in the fructose.

- Leave to macerate at room temperature for about 30 minutes, then strain through a fine sieve.

- To serve, divide the chopped strawberries between six bowls, placing a small mound in each. Fill the cannoli by piping the ricotta mixture into each end of six cannoli shells.

- Dust each one with a little icing sugar before placing on top of the strawberries.

- Pour the reserved strawberry juices around then grate a little extra white chocolate over each one.

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