SI­CIL­IAN SWEETS

WE’RE TOLD IT’S WHAT’S ON THE IN­SIDE THAT COUNTS, BUT CANNOLI IS PROOF THE OUT­SIDE MATTERS TOO

Fraser Coast Chronicle - - WEEKEND - WORDS: ALAS­TAIR MCLEOD

“Don’t for­get the cannoli” is a fa­mous line from The God­fa­ther. The Si­cil­ian dessert com­prises lit­tle tubes — can­nolo — of deep-fried dough filled with sweet­ened, vanilla-flecked ri­cotta. Here brandy snaps are mas­querad­ing as cannoli and the tra­di­tional filling is swapped for a pas­sion­fruit crème patis­serie.

PAS­SION­FRUIT CANNOLI, RASP­BER­RIES, CARAMEL SAUCE

Serves 4

IN­GRE­DI­ENTS

120g but­ter, ad­di­tional knob

290g caster sugar

120ml golden syrup, warmed

120g plain flour pinch ground gin­ger

2 pun­nets rasp­ber­ries

3 egg yolks

20g plain flour sifted

250ml milk

½ tsp vanilla paste

240ml pas­sion­fruit pulp

150ml dou­ble cream, whipped

METHOD

Pre­heat oven to 200C. Cream the but­ter and 225g of the sugar un­til light and fluffy. Beat in syrup fol­lowed by flour and gin­ger. Chill for 1 hour.

Place spoon­fuls of bat­ter on a lined bak­ing tray and work each of them, with damp fin­gers, into a 3cm circle. Leave lots of room for them to spread. Di­vide into small batches and bake for 3-5 min­utes, un­til they have spread and have a “lacy” tex­ture. Re­move from oven, leave for 1 minute, then wrap around a wooden spoon.

To pre­pare the rasp­ber­ries, sprin­kle over a lit­tle sugar and crush slightly as you stir, leav­ing them more or less whole.

For the filling, whisk egg yolks with a third of the re­main­ing sugar un­til pale. Add the flour and in­cor­po­rate un­til smooth. Bring the milk, last of the sugar and vanilla slowly to the boil, then pour a third on to the egg mix­ture, whisk­ing con­tin­u­ously.

Pour mix­ture back into the pan and cook over a medium heat, stir­ring all the time un­til thick­ened. Dot tiny bits of but­ter over the sur­face to pre­vent a skin form­ing as the pas­try cools.

Once it is cool, stir in the pas­sion­fruit then fold through the cream. Place in a pip­ing bag and use to fill the cannoli. Serve two per per­son with the crushed rasp­ber­ries and a driz­zle of caramel.

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