Cannoli with ricotta cream, mango and peach compote, raspberry and mulberry compote, Grandma's preserves
In collaboration with Le Conserve della Nonna.
- 250 g 00 flour
- 30 g Sugar
- 30 g Lard
- Small egg
- 50 ml Marsala
- 10 ml Acetone
- 1 pinch salt
- Orange peel
- 2 g Cinnamon
- Egg yolk
- Peanut oil
- 800 g cow's milk ricotta
- 320 g icing sugar
- Mango and Peach Compote & Raspberry and Mulberry Compote from Le Conserve della Nonna
- Fresh mango
- Fresh raspberries
- Place the flour and cinnamon in a bowl. Add the lard and mix well, then add the sugar and grated orange zest. Add the egg and...
- Place the flour and cinnamon in a bowl. Add the lard and mix well, then add the sugar and grated orange zest. Add the egg and...
- Place the flour and cinnamon in a bowl. Add the lard and mix well, then add the sugar and grated orange zest. Add the egg and...
- Place the flour and cinnamon in a bowl. Add the lard and mix well, then add the sugar and grated orange zest. Add the egg and...
- Place the flour and cinnamon in a bowl. Add the lard and mix well, then add the sugar and grated orange zest. Add the egg and...
- Place the flour and cinnamon in a bowl. Add the lard and mix well, then add the sugar and grated orange zest. Add the egg and...
- Place the flour and cinnamon in a bowl. Add the lard and mix well, then add the sugar and grated orange zest. Add the egg and...
- Place the flour and cinnamon in a bowl. Add the lard and mix well, then add the sugar and grated orange zest. Add the egg and...
- For the cannoli
- For the cream
- Mango and peach compote & Raspberry and mulberry compote Le Conserve della Nonnaq.b.
Procedure
Place the flour and cinnamon in a bowl. Add the lard and mix until smooth, then add the sugar and grated orange zest.
Add the egg and continue kneading. Dissolve the salt in the vinegar. Gradually add the Marsala until you obtain a firm, elastic dough. Place it in the refrigerator for at least 2 hours.
Roll out a third of the dough at a time until it is about a couple of mm thick.
Using a 10 cm pastry cutter, cut out discs and stretch them slightly to create an oval.
Seal the outer edges with the egg yolk, overlapping them along the center line of the torch.
Cover the cannoli ready for frying to prevent them from drying out on the surface. Immerse the cannoli in oil at 175°C, with the seam facing down.
Wait for them to cool before removing them from the torch.
Sieve the ricotta, drained from the whey, and beat it with an electric whisk for a couple of minutes, incorporating the icing sugar.
The chef recommends:
You can also mix the compotes directly into the ricotta cream.
New fruit compotes with new and innovative flavors. Made with lots of fruit and sweetened with only fruit sugars. Chunky texture.
