المكونات

  • SpinneysFOOD Ricotta 250g
  • SpinneysFOOD Extra Fine Caster Sugar 100g
  • Cake flour 300g
  • SpinneysFOOD Salted Butter 30g, softened
  • Cocoa powder 15g
  • SpinneysFOOD Instant Coffee 1 tsp
  • SpinneysFOOD Fine Grain White Sugar 1 tbsp
  • SpinneysFOOD Fine Sea Salt A pinch
  • Non-alcoholic white wine 1 glass
  • Egg 1, for sticking
  • SpinneysFOOD Pure Sunflower Oil For deep frying
  • SpinneysFOOD Full Fat Milk 250ml
  • SpinneysFOOD Bay Leaf 1
  • Clove 1
  • SpinneysFOOD Cinnamon Stick 1
  • Corn starch 20g
  • Dark chocolate 50g
  • SpinneysFOOD Fine Cinnamon 1 tsp
  • Espresso 2 shots
  • SpinneysFOOD Super Fine Icing Sugar For dusting
  • Coffee beans For decorating

Nutrition (Per serving)

  • سعرات حرارية 117
  • دهون 4.9g
  • المشبعة 2.1g
  • بروتين 2.6g
  • الكربوهيدرات 15.8g
  • السكريات 5.3g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

كانولي بالقهوة والشوكولاتة

Italian 45 Mins Prep · 30 Mins Cook

  1. Combine the ricotta and sugar in a medium-sized bowl and refrigerate while you prepare the dough.
  2. To make the cannoli dough, combine the flour, butter, cocoa, coffee, sugar and salt then gradually add the non-alcoholic white wine (or marsala) until a stiff, pliable dough forms (the dough should be a similar consistency to pasta dough). Knead the dough until smooth and elastic then cover and rest for 10 minutes.
  3. Slice off pieces of dough and roll through a floured pasta machine starting at the largest setting and work your way through the notches until you achieve size 4 thickness.
  4. Using a cookie cutter or cup, cut out discs of dough, then wrap around a cannoli mould. Overlap the edges and stick them together with a little egg white. Continue until all the dough has been used.
  5. Fill a large pot with oil and heat the oil to 180°C. Fry the cannoli, in batches, until deep-golden brown. Each batch will take approx. 3 minutes. Drain on paper towels and allow to cool.
  6. Place the milk in a saucepan along with the bay leaf, clove and cinnamon. Heat over a medium heat until just simmering. Add a little water to the corn starch to make a thin paste then gradually whisk the paste into the warm milk, whisking continuously until thick. Simmer for a few minutes until cooked.
  7. Finely chop the dark chocolate and stir it into the milk mixture along with the cinnamon and espresso. Spread the chocolate sauce on a baking tray to cool.
  8. Pass the ricotta cheese and sugar mixture through a fine sieve to get a smooth mixture. Remove the spices from the sauce and stir into the ricotta mixture along with the chocolate chips. Stir well.
  9. Place the filling into a piping bag and pipe into each cannolo.
  10. Dust the cannoli with icing sugar and decorate with coffee beans, if desired. Serve immediately.

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