Pasta in a pud­ding? It’s cherry nice

Buckinghamshire Advertiser - - FOOD AND DRINK -

3 egg yolks 3 eggs 1tsp grated le­mon rind 3tbsp Marsala 1 egg white for brush­ing For the fill­ing: 225g ri­cotta cheese 25g ic­ing sugar 550g fresh cher­ries, stoned 150g red­cur­rant jelly 2-3tbsp kirsch

To fin­ish: ic­ing sugar a few whole cher­ries


Sift 150g of the flour into a mix­ing bowl, add the egg yolks and rub to­gether un­til the mix­ture re­sem­bles fine bread­crumbs. Chill in the re­frig­er­a­tor for two hours. Sift the re­main­ing flour and add to the mix­ture to­gether with the lightly beaten egg, le­mon rind and Marsala. Place on a floured board and knead for 10-15 min­utes. Cover and chill for one hour. Place the dough on a lightly floured board and roll out as thinly as pos­si­ble. Cut into cir­cles 10cm (4 inches) di­am­e­ter. Wrap each cir­cle of dough around a mould so that ap­prox­i­mately 1cm (½in) of pas­try over­laps. Brush the join with egg white. Be care­ful not to get egg white on the mould or the pas­try will be hard to re­move once cooked. Shape the re­main­ing pas­try in the same way. Heat a deep fat fryer to 180ºC and fry the can­noli about 4 at a time un­til golden brown, ap­prox­i­mately one minute. Re­move and drain on kitchen pa­per. Cool for one minute then care­fully re­move the moulds from in­side the pas­try. Leave to cool. To make the fill­ing: place the ri­cotta cheese and ic­ing sugar in a bowl and stir care­fully. The mix­ture will be­come runny if over mixed. Stone the cher­ries, halve them and add 175g of them to the ri­cotta mix­ture. Chill un­til re­quired. Melt the red­cur­rant jelly in a small saucepan, add the re­main­ing cher­ries and the kirsch and blend in a food pro­ces­sor un­til smooth. Fill the can­noli shells with the ri­cotta mix­ture and dust thickly with ic­ing sugar. Ar­range on plates and ei­ther flood with a lit­tle sauce or hand the sauce sep­a­rately. Dec­o­rate with whole cher­ries with stalks.

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