Come Preparare la Crema per Cannoli

Istruzioni

1. 1

   Mettere la ricotta in un colino a maglie fini e metterla in frigorifero per farla scolare per almeno 6 ore e fino a 24 ore. 8 8 2 9 4 1 10 16 1 11 12 16 1 13 4 14 182 360 5 15 4 16 17 18 2 5 19 20 21 1

2. 2

   In una ciotola capiente, combinare la ricotta, lo zucchero a velo, il sale, 1/4 delle mini gocce di cioccolato, l'estratto di vaniglia, la panna fresca, la cannella in polvere e, se si desidera, la scorza di agrumi. Mescolare bene fino ad ottenere un composto omogeneo. Con una spatola, versare delicatamente il composto in una sac à poche munita di bocchetta circolare di circa 1/2 cm di diametro. Utilizzare subito, oppure conservare in frigorifero fino all'utilizzo; la crema può essere preparata fino a 24 ore in anticipo.

3. 3

   Quando si è pronti per servire, farcire un'estremità di ogni cialda con la crema, riempiendola per circa la metà, quindi farcire anche l'altra estremità. Se non si dispone di una sac à poche, si può utilizzare un cucchiaio per riempire le cialde. Ripetere l'operazione con le restanti cialde.

4. 4

   Disporre le restanti mini gocce di cioccolato su un piccolo piatto. Immergere ogni estremità delle cialde nel cioccolato, quindi spolverare leggermente con zucchero a velo. Servire immediatamente.

5. 5

   Ungere leggermente una ciotola capiente con 1/2 cucchiaino di olio d'oliva. Mettere da parte.

6. 6

   Nella ciotola di un robot da cucina, combinare la farina, il burro, lo zucchero, il sale e la cannella.

7. 7

   Pulse until the butter is completely processed (you won’t see it), about 30 seconds, then add the marsala wine and water and continue processing until dough sticks to the blade and forms a silky cohesive dough, about to 3 minutes.

8. 8

   Transfer the dough to the prepared bowl, cover tightly with plastic wrap, and allow the dough to relax at least 2 hours (or up to 8 hours in a cool area) at room temperature.

9. 9

   When ready to form the dough into shells, sprinkle a 1/4 cup flour onto a clean and large work space.

10. 10

    Turn the dough out onto the floured space and roll the dough into a large circle about 1/16-inch in thickness. Use more flour as needed to prevent sticking!

11. 11

    Dust any excess flour from the dough, then lightly brush the entire surface with the beaten egg white.

12. 12

    Gently fold the dough in half, then dust with more flour and re-roll into a circle about 1/16-inches in thickness.

13. 13

    Using cookie cutters, cut the dough into 4-inch rounds. Re-roll the dough scraps and cut as many as possible.

14. 14

    Heat the oil in 5-quart stainless steel pot or enameled Dutch oven. Place a digital thermometer inside the pan and heat over medium until the thermometer registers 360°F (182°C).

15. 15

    Line a large baking sheet with 4 layers of paper towels. Set aside until needed.

16. 16

    Lightly grease cannoli forms with nonstick spray or oil. Then place each form onto a piece of prepared cannoli dough.

17. 17

    Wrap the dough around the cannoli form. Brush a little egg white on the dough to firmly seal the end pieces together where they overlap. The dough should feel secure around the form without being super tight. No need to seal the dough super firm around the form, as this will make it difficult to remove once fried.

18. 18

    Working with or 5 cannoli forms at a time, carefully place the cannoli forms into the hot oil and fry until the dough is bubbling and lightly gold, about 2 minutes.

19. 19

    Use long kitchen tongs to lift out the forms, then gently tap the tapered end of the form against the prepared baking tray so the pastry shell slides free.

20. 20

    Set the cannoli forms aside and let them cool down. Then re-use to form and fry the remaining dough.

21. 21

    Cool the shells to room temperature and use immediately, or store up to 1 week in an airtight container.