Description
For this recipe you will need 4-6 cannelli cylinders (metal cylinders used specifically for making canoli) and a piping bag.
Ingredients
For the cannoli
250g/7oz plain flour, plus extra for dusting
50g/1¾oz lard, softened, plus extra for greasing
3 tbsp caster sugar
60ml/2fl oz white wine
4 tsp ground cinnamon
1 free-range egg yolk
vegetable oil, for frying
For the raspberry coulis
150ml/5¼fl oz red wine
1 vanilla pod, split with a sharp knife
2 tbsp caster sugar
85g/3oz raspberries
For the cream filling
200ml/7fl oz double cream, whipped until stiff peaks form when the whisk is removed
2 tbsp icing sugar
2 sprigs fresh mint, to serve
Method
1. For the cannoli, pulse the flour and lard together in a food processor until the mixture resembles breadcrumbs.
2. Add two tablespoons of the caster sugar, the white wine, one teaspoon of the ground cinnamon and the egg yolk and blend until the mixture comes together as a dough.
3. Turn the dough out onto a lightly floured work surface and bring it together with your hands to form a ball. Lightly knead the dough, then roll it out to a 0.5cm/¼in thickness. Cut the pastry into six 1cm/½in strips, long enough to wrap around the cylinders several times.
4. Grease the cannoli cylinders with the lard and wind the strips of pastry around the cylinders, being careful not to leave gaps.
5. Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Gently lower the wrapped cannoli cylinders into the hot oil and fry for 2-3 minutes, or until golden-brown all over. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
6. Mix together the remaining caster sugar with the remaining ground cinnamon and sprinkle the mixture onto a plate. When the cannoli pastry has cooled, remove the cannoli cylinders and roll the cooked pastry in the sugar mixture until evenly coated. Set aside.
7. For the raspberry coulis, heat the red wine, vanilla pod and caster sugar in a pan over a medium heat and bring the mixture to a simmer. Simmer the mixture for 4-5 minutes, or until the volume of liquid has reduced by half.
8. Add the raspberries and continue to simmer for 4-5 minutes, or until the raspberries are soft but not completely broken up. Remove from the heat.
9. Transfer the mixture to a food processor, reserving six of the cooked raspberries. Blend the mixture until smooth, then sieve the coulis into a bowl to remove the seeds. Set aside to cool, then chill in the fridge until needed.
10. For the cream filling, carefully fold the icing sugar into the whipped cream until well combined.
11. Fold five tablespoons of the raspberry coulis into the cream mixture until well combined. Spoon the cream mixture into a piping bag and pipe it into the centre of each cannoli.
12. To serve, place the filled cannoli onto two serving plates. Place the reserved, cooked raspberries on top. Drizzle over the remaining coulis and garnish with mint sprigs.
