Dessert Italian

Lemon ricotta cannoli

Name: Cannoli
Prep time: 90 min
Cook time: 20 min
Total time: 110 min
Yield: 10
Cuisine: /italian
Ingredients: 200g plain flour; 20g caster sugar; 35g cold lard, chopped; 1 large egg; 60ml muscat; Sunflower oil, to deep-fry; 75g white chocolate, melted; 500g ricotta; 35g icing sugar; Finely grated zest of 1 lemon, plus extra to decorate; Finely grated zest of 1 orange; 1 tsp vanilla extract; 30g mixed peel, finely chopped; 175g caster sugar; 5 large egg yolks; Finely grated zest and juice of 2 large lemons; 90g unsalted butter, chopped

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1h 30m

20m

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by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

Oct 09, 2015

These classic Sicilian treats are hard to resist. Creamy ricotta and zesty lemon curd cuts through the richness of the cannoli pastry beautifully.

1 1/3 cups (200g) plain flour, plus extra to dust
20g caster sugar
35g cold lard, chopped
1 large egg
1/4 cup (60ml) moscato or white wine
Sunflower oil, to deep-fry
75g white chocolate, melted

Ricotta filling

500g ricotta
1/4 cup (35g) pure icing sugar
Finely grated zest of 1 lemon, plus extra to decorate
Finely grated zest of 1 orange
1 tsp vanilla extract
30g mixed peel, finely chopped

lemond curd

175g caster sugar
5 large egg yolks
Finely grated zest and juice of 2 large lemons
90g unsalted butter, chopped

Method

1.

For the filling, whiz ricotta and icing sugar in a food processor until smooth. Transfer to a bowl, add remaining ingredients and stir to combine. Cover and chill.
2.

Combine flour and caster sugar in a bowl. Add lard, rubbing into flour and sugar to resemble breadcrumbs. In a separate bowl, whisk egg and moscato to combine, then pour into flour mixture and stir until a dough forms. Enclose in plastic wrap and rest in the fridge for 1 hour.
3.

Meanwhile, for the lemon curd, combine the sugar, yolks, lemon zest and juice in a large pan over medium heat. Cook, stirring, for 10 minutes or until thickened and curd coats the back of a spoon, remove from heat and stir through butter. Pass through a fine sieve into a clean bowl, cover with plastic wrap and chill until needed.
4.

Heat oil in a large, heavy-based saucepan until it reaches 180°C. On a lightly floured surface, divide dough into 10 equal pieces and roll out until 2mm thick. Using a 12cm cutter, cut into rounds. Cooking 1 cannoli at a time, carefully dip mould into the oil to lightly grease, then wrap a circle of dough around mould, pinching the centre edge together to seal. Deep-fry, holding together with a pair of tongs, for 2-3 minutes until golden. Remove and drain on paper towel. Repeat with remaining cannoli.
5.

When ready to serve, fill cannoli using a piping bag or a spoon. Drizzle over the white chocolate and decorate with lemon zest. Serve with lemon curd.