These hand held morsels are the perfect option when diners can’t decide between dessert or coffee after a main.
- 320g (156735) Bundaberg Sugar Caster Sugar
- 1 tsp lemon juice
- 150g (63954) Caterers’ Choice Hazelnut Kernels, toasted, skinned and roughly chopped
- 300g (50101) White Wings Plain Flour
- 7.5g (64999) Caterers’ Choice Cocoa Powder
- 40g (125379) Western Star Unsalted Cultured Butter, finely chopped
- 1 (81481) Caterers’ Choice Bulk Large Egg, whisked
- 60ml extra strong espresso coffee, cooled
- 60ml (195428) JJ Whitely Grain Vodka
- 800ml sunflower oil
1. Cannoli tubes
Line a baking tray with baking paper. Put 200g of the sugar, 2 tablespoons water and the lemon juice in a heavy based saucepan. Swirl to mix and heat over a medium heat. Cook until a golden caramel colour, swirling occasionally to incorporate all the sugar crystals and make sure the caramel develops evenly. When it has reached an even dark golden colour (150°C), add the hazelnuts and quickly pour over the baking paper, spread thinly. Allow to cool completely. Process in a food processor on pulse, until desired consistency. Set aside. Sift the flour and 40g sugar onto a clean workbench. Using your fingertips, quickly work the butter into the flour until evenly incorporated. Mix the vodka and 40ml of the espresso. Set aside. Make a well in the centre of the flour, add the egg, using a fork slowly incorporate the flour and the espresso vodka mix. Knead the dough for 10 minutes, wrap in cling film and rest in the fridge for a minimum of 30 minutes. To make the cannoli shells, roll until 2mm thick and cut into 10-12cm discs. Wrap discs around cannoli moulds, seal overlapping join with a little water. Heat oil to 180°C, working in batches of two or three at a time, cook cannoli until golden. Drain on paper towel and once cooled enough to handle, gently remove the shell and repeat. Store carefully in airtight containers until needed. Store for up to 3 days.
Blitz the remaining 80g sugar until powdered. Break the chocolate into small pieces, into a bowl. Heat 150ml cream, pour over broken chocolate, cover and sit for 5 minutes until the chocolate has melted. Mix thoroughly, stir through the remaining coffee and espresso liqueur. Cool to room temperature. While the chocolate is cooling, beat together the mascarpone, 50ml cream, ricotta and powdered sugar. Gradually beat the chocolate into the ricotta mixture, cover and chill until needed.
3. To assemble
Pipe the filling into the shells, dip each end into praline. Dust with icing sugar.