Cannoli

Interactive experience

Products and recipes

Serves 2

As seen in Season 6

Recipe

Serves 2

Ingredients

Pastry

• 340g plain flour
• 80g lard
• 70g icing sugar
• 125ml marsala
• 2 yolks
• 1 whole egg

Custard

• 3 yolks
• 100g caster sugar
• 100g cornflour
• 1l warm milk
• Vanilla

Cooking and Serving

• Canola oil, for frying
• Icing sugar, for dusting

Method

1. For the custard — Whisk the egg yolks and sugar in a bowl until thick and pale. Add the cornflour and a dash of milk and continue mixing until well combined.
2. Add the vanilla bean and seeds to the mixture, and pour it into a medium saucepan. Add lemon zest and cook over a low–medium heat, stirring constantly until the mixture thickens and starts to boil, about 5 minutes. Reduce the heat and simmer for a further 5 minutes. Once the custard has cooked, remove the vanilla bean.
3. Cool the custard by p[lacing the mixture in the fridge.
4. For the pastry — Add the pantry ingredients to a mixing bowl and mix until they are combined. Roll out onto a surface and continue combining until they form a dough. Cover with plastic wrap and rest for 1 hour.
5. Set up a pasta machine, divide the dough into four portions and roll each through the machine, adjusting the settings until the dough is 1 mm thick.
6. Lay the sheets on a lightly floured surface and cut circle shapes (by hand) to 10 cm in diameter. Brush the edges with the beaten egg and wrap over a cannoli mould.
7. Pour canola oil into a small saucepan until it’s one-third full and place over a medium–high heat until the oil is 180°C. Drop a small piece of dough into the hot oil to test if it’s ready – if it turns a golden colour straight away, the oil is hot enough. Deep-fry each cannoli for 30 seconds. Drain on a paper towel and remove the moulds.
8. To serve — Pour the cooled custard into a piping bag with a 2 cm nozzle and pipe into the cannoli shells. Dust with icing sugar and serve.