Deep-fried cannoli

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Ingredients

  • 160ml double cream
  • 40g icing sugar
  • 45ml amaretto or orange liqueur
  • 1 tsp ground cinnamon
  • 245g ricotta cheese
  • 30g cup unsalted pistachios, chopped, optional, plus 90g finely chopped, for garnish
  • 12 store-bought cannoli shells
  • Vegetable oil, for frying
  • 140g plain flour
  • 50g granulated sugar
  • 2 eggs
  • 120ml milk
  • 150g chocolate, melted
  • Icing sugar, for garnish

Use imperial measurements

Method

How to make Deep-fried cannoli

1) In a large bowl, whip the cream with the icing sugar until soft peaks form. In a large mixing bowl, stir the liqueur and cinnamon into the ricotta. Then stir in half the whipped cream to lighten it up. Gently fold in the remaining whipped cream. Fold the pistachios into ricotta cream mixture. Fill a pastry bag with no tip with the mixture to fill the cannoli shells. Pipe the filling into the shells just to the edges of the shell. Freeze the cannoli for 4 hrs or overnight.

2) Preheat the oil to 180C/Gas 4.

3) Whisk flour, sugar, egg and milk together in a shallow bowl. Dip the frozen cannoli in the batter, shaking off the excess. Lower into the hot oil. Fry about 3 mins until lightly golden, moving the cannoli around so it colors evenly. Drain on paper towels.

4) Dip the 2 ends of the fried cannoli into the melted chocolate, sprinkle the chocolate with chopped pistachios and garnish with icing sugar.

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