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Gusto

Blood Orange Cannoli

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  • Makes

    12

Ingredients

Shell

  • 2 cups (480 ml) flour
  • 2 tsp (10 ml) cocoa powder
  • 2 tbsp (30 ml) sugar
  • 1/8 tsp (0.5 ml) salt
  • 2 tbsp (30 ml) unsalted butter, chilled and cut into pieces
  • ¼ cup (60 ml) red wine vinegar
  • ¼ cup (60 ml) + 1 tablespoon (15 ml) white wine
  • vegetable oil, for frying
  • 1 egg white, beaten
  • ¼ cup (60 ml) chocolate chips

Filling

  • 2 2/3 cups (640 ml) ricotta, strained
  • 2 drop red food colouring
  • 10 drops yellow food colouring
  • 2/3 cup (160 ml) icing sugar
  • 1 tbsp (15 ml) blood orange zest
  • 2 tbsp(30 ml) blood orange juice

Directions

Shells

  1. Sift flour, cocoa powder, sugar, and salt into a bowl.
  2. Add butter and work into flour mixture using your fingers.
  3. Stir in red wine vinegar.
  4. Stir in wine.
  5. Turn out onto the counter and knead.
  6. Roll it into a disc.
  7. Cover with plastic.
  8. Refrigerate for 24 hours.
  9. Heat oil in a deep pot to 350 F (180 C).
  10. Roll dough out until it reaches 1/13-inch (2 mm) thin.
  11. Cut into large circles using a 4-inch (10 cm) cookie cutter.
  12. Wrap around prepared metal tubes.
  13. Use beaten egg to seal where the edges meet.
  14. Flare the ends out slightly.
  15. Fry each shell in the oil 4-5 minutes or until golden brown and crispy.
  16. Set aside to cool.

Filling

  1. Add ricotta and food colouring to bowl and use an electric hand mixer to mix until smooth.
  2. Add icing sugar and mix until incorporated.
  3. Add blood orange zest and juice and fold in.
  4. Chill in the refrigerator for 1 hour.
  5. Put into piping bag.

Assembly

  1. To assemble, first melt chocolate chips in a bain marie.
  2. Dip the ends of each shell in the chocolate.
  3. Set aside to set.
  4. Once the chocolate has set, pipe the filling inside.
  5. Share.
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SHARE THIS
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