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’ 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 is really simple to prepare but manages to give the impression that behind us is – and not 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.
Sicilian cannolo deconstructedPrint This
- FOR CREAM
- 325 grams of ricotta cheese
- 140 grams of cream
- 100 grams caster sugar
- 6 grams of gelatin
- FOR WAFER
- 75 grams of flour 00
- 7 grams of cocoa powder
- 15 grams of lard or butter
- half egg
- 15 grams of caster sugar
- red wine, to taste
- a pinch of salt
- peanut oil for frying, to taste
- for garnish
- 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 (that is putting the bowl inside a large pot of water on the fire so that the water does not touch the base of the Bowl), 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, like that of egg pasta, in order to be able to form a loaf. Wrap the dough in plastic wrap and let rest in refrigerator for at least an hour.
Chop the roasted pistachios, candied oranges and dark chocolate.
From the skins of the cannoli dough get thin sheets, 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!