Variation of Sicilian cannolo: same ingredients as one of the signature recipes of Sicilian pastry, but presented in a somewhat’ different. Today, a cake that (despite appearances) it's really easy to prepare and, as you can see from the photographs, will make a great impression with your guests. Is’ in all and for a Sicilian cannoli, King of sweets, but revisited in order to become a stylish flat cake. A game that I repeated even with the Sicilian Cassata THE GLASS. If you prefer the traditional recipe of SICILIAN CANNOLI, you will also find the VIDEO RECIPE stepping on my YouTube channel.
Obviously the 'deconstruction' of the Sicilian cannoli has a long history and is an exercise in style with which ever confronted countless chefs. This is my version, I would call smart, because it's really easy to prepare but manages to give the impression that behind there is – and isn't so – a great job. Just heat in a water bath all ingredients for the cream and prepare the dough for the waffles, frying it as it is, so then will crumble.
What normally in Sicily garnish dessert, pistachios, candied fruit and chocolate, I chopped and sprinkled on the plate. I assure you that, If you give them a chance, become one of your favorite desserts for the most important dinner invitations. And if you love Sicily and its pastry, you absolutely have to take a look at all my SWEET SICILIAN RECIPES: attention to the high rate of sweetness! Have a good day.
325 grams of ricotta cheese
140 grams of cream
100 grams caster sugar
6 grams of gelatin
75 grams of flour 00
7 grams of cocoa powder
15 grams of lard or butter
15 grams of caster sugar
red wine, to taste
a pinch of salt
peanut oil for frying, to taste
candied orange, to taste
unsalted pistachios, to taste
dark chocolate, to taste
For the cream cheese: put the gelatin to soak in cold water for 15 minutes. Pour into a large bowl the ricotta well drained, cream and sugar and cook over a low heat in a double boiler (ovvero mettendo la ciotola all'interno di una pentola con acqua sul fuoco in modo che l'acqua non tocchi la base della ciotola), stirring often with a whip, until the mixture reaches the 50 degree weather. You need a meat thermometer, though in truth you might even understand it by looking at it, because at 50 degrees the ricotta back almost liquid. Once the correct temperature, combine the ricotta mixture isinglass well squeezed and stir until complete dissolution. Whisk the ricotta with the mixer until a smooth and silky cream and pour into a bowl. Allow to cool, and then refrigerate until completely firming, or at least 3 hours (you can also prepare it a day in advance).
Per wafer by cannolo: place all ingredients, except wine, on a pastry Board and knead slowly joining the red wine until mixture is smooth and firm, come quello della pasta all'uovo, in order to be able to form a loaf. Avvolgere il panetto nella pellicola per alimenti e farlo riposare in frigorifero per almeno un'ora.
Chop the roasted pistachios, candied oranges and dark chocolate.
Dall'impasto per le bucce dei cannoli ricavare delle sfoglie sottili, then cut into strips and fry in peanut oil. Let drain on paper towels.
Pour the cream cheese in a piping bag with the tip that you prefer. Form on individual plates of nests of the size and shape you like cottage cheese, crumble over the nests and over the flat strips of Peel by cannolo, Sprinkle with candied orange, Pistachio and chocolate, chopped. Serve immediately. Bon appétit!