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Recipe Alustar
Cannoli with mint ricotta filling (GLUTEN FREE)
ingredients
Dough
- 50 gmaize starch
- 50 gwholemeal rice flour
- 50 gbuckwheat flour
- 5 gflea seed husks, ground
- 30 gpowder sugar
- 10 gcocoa powder, unsweetened
- 40 gbutter
- 90 gcold water
- A pinch of bicarbonate of soda Rapeseed oil for frying
Filling
- 250 gricotta
- 100 gmascarpone
- 20 gchocolate flakes
- 40 gpowdered sugar
- 1–2 tbspfresh mint, very finely chopped
Cannoli shapes
- Alustar aluminium foil
- 8 sheets of A4 paper
- Fold the A4 paper oblong and then fold it from roll up the short side.
- Wrap the paper approx. 6 times with aluminium foil.
Preparation
1Knead the dough ingredients and leave to rest for 30–60 minutes in the refrigerator.
2Roll out the dough thinly onto a floured work surface (rice flour) and cut squares with approx. 7–8 cm side length out of it.
3Lightly wrap squares around the cannoli shapes.
4Brush the ends with water and press them together.
5Heat the rape seed oil at medium heat.
6Cannoli bowls with the forms together for a few minutes deep-fry all around.
7Take out the cannoli shells, drain them on kitchen paper and let it cool down and then pull out the cannoli forms.
8Stir ricotta, powdered sugar sugar, mascarpone until creamy, chocolate flakes and add chopped mint.
9Pour the mixture with piping bag into the finished, cooled cannoli. Serve sprinkled with powdered sugar.