SICILIAN CANNOLI with Ricotta by Liza Glinskaya скачать в хорошем качестве

SICILIAN CANNOLI with Ricotta by Liza Glinskaya

Cannoli with ricotta The recipe is for 25 pieces 🍪 Cannoli batter: 280 grams of flour (10 oz) 1/2 tsp. cinnamon (powder) 30 g powdered sugar (1 oz) 40 g of butter (1.3 oz, 82% fat content) 50 gr. eggs (1 egg) 30 gr. egg white (1 egg) 50 ml white dry wine (1.8 fl.oz) 10 g. vinegar (0.3 oz, 9%) salt Make the dough: ✅ In the bowl of a food processor, combine the flour, powdered sugar, cinnamon, salt, mix, add the cubes of cold butter. Mix until crumbly. ✅Add the egg and egg whites and mix. ✅ Pour in the wine and vinegar, stir again, and knead the dough by hand. ✅ Wrap the dough in clingfilm and leave in the fridge for 2 hours. ✅ Roll out the rested dough 1-2 mm thick. Cut out circles using an 8 cm diameter mold, finish rolling out the dough if necessary. ✅ Wrap the dough around the metal mold, dabbing water on the joint to make sure it sticks together well. ✅ Deep-fry the cannoli. Place the finished cannoli on a paper towel. remove the cooled cannoli from the mold. 🍥 Ricotta cream: 500 g ricotta (1 lb + 1.8 oz) 120 g powdered sugar (4.3 oz) zest of 1 lemon (orange, lime). Ricotta should be fat For the cream to hold its shape you can also add 20-30% of mascarpone to the mixture Let's prepare the cream. ✅Combine the ricotta, powdered sugar and lemon zest in the bowl of a food processor and whisk. ✅Transfer into a pastry bag, fill cannoli. Fry: 500 ml vegetable oil (16.7 fl.oz) 🍫 Decor: 100 g crushed pistachios (3.6 oz, not too fine) 100 gr dark chocolate (3.6 oz, crushed) 100 gr powdered sugar (3.6 oz) 1/2 tsp. cinnamon (powder) Decorate with pistachio and chocolate, sprinkle with powdered sugar and cinnamon.