Choco­late can­noli

Gourmet Traveller (Australia) - - Food -


Crisp-shelled can­noli are the per­fect af­ter­noon pick-me-up, es­pe­cially with an espresso. Fill­ings range from pas­try cream to spiced ri­cotta, and this choco­late ri­cotta ver­sion is ir­re­sistible. Pic­tured p99.

150 gm (1 cup) plain flour, plus ex­tra for dust­ing

30 gm caster sugar

1½ tsp Dutch-process co­coa ½ tsp ground cin­na­mon

20 gm melted but­ter

1 egg, lightly beaten 1 eg­g­white, lightly beaten Veg­etable oil, for deep-fry­ing

Pure ic­ing sugar and grated dark choco­late, to serve


600 gm firm ri­cotta 120 gm dark choco­late (54%-58% co­coa solids), melted, plus ex­tra melted for driz­zling 2 tbsp sweet Marsala or choco­late liqueur Finely grated rind of ½ or­ange 2 tbsp ca­cao nibs

1 Pulse flour, sugar, co­coa and cin­na­mon in a food pro­ces­sor to com­bine, then add but­ter and whole beaten egg and process un­til a soft dough forms.

Turn out onto a lightly floured sur­face and knead un­til smooth and elas­tic (5-10 min­utes), then wrap in plas­tic wrap and chill for 1 hour to rest.

2 Cut dough into 4, dust lightly with flour, then, work­ing with a piece at a time, feed through a pasta ma­chine, start­ing on the widest set­ting, rolling and fold­ing and re­duc­ing set­tings a notch at a time un­til dough is 2mm thick. Cut into 9cm squares, place on a lightly floured tray and cover with a tea towel.

3 Place a pas­try square in the palm of your hand with a cor­ner at 12 o’clock, then place a can­noli tube (see note) on top so it lays from 12 o’clock to six o’clock. Fold pas­try cor­ners around the tube so the cor­ners over­lap, brush lightly with eg­g­white (be care­ful not to brush eg­g­white on the tube, or the can­noli shells will be hard to re­move) and press to seal. Re­peat with re­main­ing pas­try squares.

4 Heat oil in a deep-fryer or deep saucepan to 180°C. Deep-fry can­noli in batches, turn­ing oc­ca­sion­ally, un­til crisp and golden (2-3 min­utes; be care­ful, hot oil will spit). Drain on pa­per tow­els, cool slightly, then slide can­noli shells off tubes. Shells will keep in an air­tight con­tainer for a week.

5 For choco­late fill­ing, process ri­cotta, choco­late, Marsala and or­ange rind in a food pro­ces­sor to com­bine, then stir in ca­cao nibs. Trans­fer to a pip­ing bag fit­ted with a 1cm plain noz­zle and re­frig­er­ate un­til firm

(30 min­utes), then pipe ri­cotta mix­ture into each end of can­noli tubes to fill. Dust with ic­ing sugar, scat­ter with grated choco­late and serve with ex­tra melted choco­late for driz­zling.

Note Can­noli tubes are avail­able from kitchen­ware shops; oth­er­wise use dried can­nel­loni pasta tubes.

Wine sug­ges­tion Golden pas­sito.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.