Method

• 1.
  For the pandan custard, place cream, milk and pandan in a saucepan over medium heat and bring to a simmer. Remove from the heat and leave to infuse for 10 minutes.

• 2.
  Meanwhile, whisk egg yolks with sugar until pale and thick. Slowly add cream mixture to egg mixture and whisk until just combined. Discard pandan leaves.
• 3.
  Transfer mixture to a heatproof bowl set over a saucepan of gently simmering water, and stir continuously, for 8-10 minutes or until custard thickens, remove from heat. Squeeze excess water from gelatine and add to custard. Cool completely, then beat in food colouring. Transfer to a piping bag and chill until needed.
• 4.
  To make the cannoli, place wine, olive oil and sugar in a small saucepan over medium heat. Cook for 2-3 minutes or until sugar dissolves. Place flour in a large bowl, add egg yolks then wine mixture. Using your hands, bring dough together. Place onto a lightly floured surface and knead for 5-6 minutes or until combined and smooth. Enclose in plastic wrap and rest in the fridge for 1 hour.
• 5.
  Divide dough into 4 pieces, and flatten each portion into a rough rectangle. Pass the dough through the widest setting of a pasta machine 3-4 times, then keep rolling dough through the settings, reducing the thickness each time until you reach the second-last setting. Cut dough into 9cm squares. Starting from one corner, wrap each square of dough around a cannoli tube so opposite corners overlap. Brush overlapping corners with egg white to seal.
• 6.
  Fill a large saucepan three-quarters full with vegetable oil. Heat to 180°C. Cook cannoli in batches, turning, for 1-2 minutes or until golden. Drain on paper towel and cool completely. Fill cannoli with custard and dust with icing sugar to serve.