Strawberry cannoli recipe (cannoli alla fragola)
- Cuisine: Italian
- Serves 12
If you like, substitute ready-made cannoli shells from delis and specialist food shops. For this recipe, you will need a sugar thermometer. Start this recipe a day ahead.
Ingredients2 tbsp lemon zest
295g (1⅓ cups) caster sugar
1.5kg strawberries, hulled
160ml (⅔ cup) verjuice
Yoghurt sorbet (optional), to serve
Strawberry mousse and crisp
5 x 5g leaves titanium-strength gelatine
165g (¾ cup) caster sugar, plus
2½ tsp extra4 egg whites
250ml (1 cup) pouring cream, lightly whipped
1 tbsp xanthan gum*
125g liquid glucose
75g (⅓ cup) caster sugar
125g plain flour
125g unsalted butter, at room temperature
PreparationPreheat oven to 170°C. To make strawberry purée, combine lemon zest and sugar in a bowl and spread two-thirds over a roasting pan. Top with strawberries, sprinkle over remaining sugar mixture and drizzle with verjuice. Cover pan with foil and bake for 15 minutes or until berries are just tender.
Remove strawberries from cooking liquid, reserving liquid. Process half the strawberries in a food processor to a purée; makes 700g. Cut remaining strawberries in half and set aside in reserved cooking liquid.
To make strawberry mousse, soften gelatine in cold water for 3 minutes, then squeeze out excess water. Heat 100g strawberry purée in a small saucepan over medium heat and stir in gelatine mixture until dissolved. Remove from heat and stir in 250g additional purée.
Heat 165g (¾ cup) sugar and 50ml water in a clean saucepan over high heat to 121°C.
Meanwhile, place egg whites and 2½ tsp sugar in the bowl of an electric mixer and whisk on high speed to soft peaks.
When the syrup reaches 121°C, gradually add to egg white mixture and whisk on high speed for 5 minutes or until thick, cooled and glossy. Fold in strawberry-gelatine mixture, then gently fold in cream until just combined. Refrigerate for 2½ hours, or preferably overnight, until strawberry mousse has set.
Meanwhile, to make strawberry crisp, preheat oven to 70C. Process remaining 350g strawberry purée and xanthan gum in a food processor until smooth. Spread mixture thinly on an oven tray lined with baking paper, then transfer to oven. Turn off heat and leave to dry overnight or until hard and crisp. Store in an airtight container until needed.
To make cannoli dough, process all the ingredients and 50ml water in a food processor until smooth. Cover with plastic wrap and refrigerate for 2 hours or until firm.
Preheat oven to 160°C. Spoon 8 heaped teaspoons of dough, 5cm apart, onto 2 oven trays lined with baking paper. (For perfectly shaped cannoli shells, create stencils from 2 pieces of cardboard. Cut out 4 x 6cm x 9cm rectangles from each piece of cardboard, place on oven trays and spoon dough into holes.) Bake for 10 minutes, swapping the trays halfway, or until golden brown. Remove and cool for 30 seconds. Using a palette knife, wrap 8 cannoli shells around 2.5cm diameter cannoli tubes or a broom handle lined with baking paper. Leave for 3 minutes or until shells are crisp. Slide shells off cannoli tubes or broom and repeat twice with remaining dough to makes 24 cannoli shells.
To assemble cannoli, pipe 60ml (¼ cup) strawberry mousse into cannoli shells. Divide reserved strawberries among bowls, spoon 60ml (¼ cup) reserved cooking liquid into each one and top each with 2 cannolis. Add a scoop of sorbet and a strawberry-crisp shard to serve.
* Xanthan gum, available from selected supermarkets, is a thickener made from the fermentation of corn sugar.
Drink 2010 Marcarini Moscato d’Asti
Photography by Derek Swalwell.
If you enjoyed this Strawberry cannoli recipe (cannoli alla fragola) then browse more Italian recipes, dessert recipes, baking recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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