Featuring fresh strawberries and verjuice, these cannoli are the perfect combination of crispiness and creaminess. Serve with gelato di yoghurt (yoghurt sorbet)for even more flavour. If you like, substitute making the cannoli for ready-make cannoli shells.
- 2 tbsp lemon zest
- 295 g (1⅓ cups) caster sugar
- 1.5 kg strawberries, hulled
- 160 ml (⅓ cup) verjuice
- yoghurt sorbet (optional), to serve
Strawberry mousse and crisp
- 5 x 5 g leaves titanium-strength gelatine
- 165 g (¾ cup) caster sugar, plus
- 2½ tsp extra 4 egg whites
- 250 ml (1 cup) pouring cream, lightly whipped
- 1 tbsp xanthan gum (see Note)
- 125 g liquid glucose
- 75 g (⅓ cup) caster sugar
- 125 g plain flour
- 125 g unsalted butter, at room temperature
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Storing time overnight
Drink match 2010 Marcarini Moscato d’Asti.
You will need to start this recipe the day ahead
Preheat 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 700 g. 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 100 g strawberry purée in a small saucepan over medium heat and stir in gelatine mixture until dissolved. Remove from heat and stir in 250 g additional purée.
Heat 165 g (¾ cup) sugar and 50 ml 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 70°C. Process remaining 350 g 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 50 ml 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, 5 cm 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 6 cm x 9 cm 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 2.5 cm 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 60 ml (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.
Photography by Derek Swalwell
As seen in Feast magazine, October 2011, Issue 2. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.