Ricotta, white chocolate and pistachio cannoli with strawberries

This pretty cannoli recipe is a classic example of why the Sicilian pastry has taken the world by storm. The crisp cannoli shell is piped with ricotta and crème fraiche, sitting on top of macerated strawberries.

First published in 2019
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Ingredients

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Imperial

Cannoli dough

  • 100ml of water
  • 120g of golden caster sugar
  • 1/2 tsp vanilla extract
  • 35g of lard
  • 200g of 00 flour
  • 1 egg, plus a little more beaten egg to seal the cannoli
  • 45ml of Marsala wine, or other sweet wine
  • vegetable oil, for deep-frying

Cannoli filling

Strawberries

Equipment

  • Cannoli moulds
  • Piping bag and nozzle

Method

1
Begin by making the cannoli dough. Place the water, 100g of the sugar and vanilla extract in a small pan and bring to the boil to create a syrup. Set aside to cool
  • 100ml of water
  • 120g of golden caster sugar
  • 1/2 tsp vanilla extract
2
Place the flour, lard and remaining 20g of sugar into a food processor or mixer and blitz until the mixture resembles fine breadcrumbs. Add the egg and marsala and blitz briefly, then add the cooled syrup and blitz until the dough comes together. Form the dough into a ball with your hands, then wrap in cling film and place in the fridge to rest for at least a few hours
  • 200g of 00 flour
  • 35g of lard
  • 1 egg, plus a little more beaten egg to seal the cannoli
  • 45ml of Marsala wine, or other sweet wine
3
While the dough is resting, prepare the filling. Mix the ricotta, crème fraiche and icing sugar in a bowl and transfer to a piping bag. Set aside until ready to serve
  • 200g of ricotta
  • 100g of créme fraiche, whipped
  • 1 tbsp of icing sugar, plus extra for dusting
4
Place the chopped strawberries into a large bowl and toss with the fructose. Leave to macerate at room temperature
5
Once the dough has rested, unwrap and roll into a fairly thin sheet (roughly 0.5cm). Use a 9–10cm pastry cutter to cut out 6 discs, then wrap each of these around a cannoli mould (you can also use pieces of metal pipe or the handle of a metal whisk – just make sure whatever you’re using is made of metal as it has to withstand the heat of a deep-fat fryer). Seal the overlapping edge of each cannoli with some beaten egg
6
Heat a deep pan of oil or a deep-fat fryer to 180°C. Carefully lower the cannoli, in their moulds, into the oil and cook for a few minutes until crisp and golden. Set aside on kitchen paper to drain and cool. If you don’t have 6 suitable moulds, you will need to do this in batches
  • vegetable oil, for deep-frying
7
Once cool enough to handle, gently remove the cannoli from their moulds. The cooked cannoli will keep in an airtight container for a few days
8
When ready to serve, strain the macerated strawberries through a fine sieve, reserving both the liquid and the fruit. Divide the chopped strawberries between 6 bowls
9
Pipe the ricotta mixture into each of the cannoli, then dust the top with a little extra icing sugar. Cover each end of the cannoli in chopped pistachios, then place on top of the strawberries. Pour the reserved strawberry juice around the cannoli, then finish with grated white chocolate
First published in 2019
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Garrett’s taste for savoury umami flavours means plenty of fish, rustic pork cuts and substantial game and fowl dishes. He also puts as much care into his desserts as the rest of his meals, and they often include unexpected touches - such as an almond cake soaked in Sauternes and peaches and cream made with vanilla Mascarpone.

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