ADVENT CANNOLI (tangerine-flavored & filled with ricotta, pistachio, and chocolate)
FOR THE PODS
- 25 ml Mandarin juice
- Orange zest
- 50 g Wholemeal rye flour
- 5 g Stevia
- 1.2 g Cream of tartar and baking soda
- 1 tablespoon cocoa (about 2g)
- Sweetener
- Dark chocolate
- 1 teaspoon 100% pistachio cream with chopped pistachios
- 100 g well-drained low-fat ricotta (almost lumpy)
- Cocoa cream
- In a bowl, mix the flour with cocoa, sweetener, leavening agent, mandarin juice and When the dough becomes nice and soft, add the oil...
- In a bowl, mix the flour with cocoa, sweetener, leavening agent, mandarin juice and When the dough becomes nice and soft, add the oil...
- In a bowl, mix the flour with cocoa, sweetener, leavening agent, mandarin juice and When the dough becomes nice and soft, add the oil...
- In a bowl, mix the flour with cocoa, sweetener, leavening agent, mandarin juice and When the dough becomes nice and soft, add the oil...
- In a bowl, mix the flour with cocoa, sweetener, leavening agent, mandarin juice and When the dough becomes nice and soft, add the oil...
In a bowl, mix the flour with the cocoa, sweetener, leavening agent, mandarin juice and When the dough becomes nice and soft, add the oil then leave to rest in the fridge for at least half an hour.
2⃣ Meanwhile, prepare the filling, drain the ricotta well then mix the 3 ingredients together (ricotta, sweetener and pistachio cream)
3⃣ Take the dough again, roll it out with a rolling pin then wrap it around cannoli tubes
4⃣ Cook in the air fryer for about 20 minutes at 180° and once ready let them cool
5⃣ Melt the chocolate, brush the inside of the cannoli and let them cool completely, then fill them with the pistachio ricotta cream and when ready to serve, add the topping and a few mandarin segments.
The chef recommends:
You can also make this recipe savory by filling the cannoli (with salt instead of sweetener) and filling them with salted pistachio ricotta.
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