Air-Fried Brioche with Custard and Raspberries
Soft brioche baked in a light vanilla custard with raspberries, then finished with icing sugar and honey.
Sicilian Cannoli
Sicilian cannoli are one of Italy's great pastry treats: crisp blistered shells wrapped around a cool, creamy ricotta filling.
This version keeps the filling simple with orange zest and chocolate chips, then finishes each cannolo with chopped pistachios and a dusting of icing sugar for a bakery-style finish.
Method
45m30m1h 15m
- Drain the ricotta in a fine sieve or lined colander for at least 30 minutes so the filling is thick enough to pipe.
- Make the dough by rubbing the butter into the flour, caster sugar, cocoa, cinnamon and a pinch of salt. Stir in the egg, white wine and vinegar until a firm dough forms. Knead briefly until smooth, wrap and rest for 30 minutes.
- Whisk the ricotta with icing sugar and orange zest until smooth. Fold in the chocolate chips, cover and chill until needed.
- Roll the dough very thinly on a lightly floured surface and cut into rounds about 10 to 12 cm wide. Wrap each round around a cannoli tube and seal the edge with a little beaten egg white.
- Heat the sunflower oil to 180C. Fry the shells in batches for 2 to 3 minutes until blistered and deep golden. Drain well, then carefully slide them off the tubes and cool completely.
- Pipe the ricotta filling into both ends of each cooled shell. Dip the ends in chopped pistachios and dust generously with extra icing sugar before serving.
Ingredients
- pinch Salt
- 1 tbsp Cocoa powder
- 1 tsp Orange Zest
- 1 Egg White lightly beaten, for sealing
- 150 g, plus extra Icing Sugar for dusting
- 1 Egg
- 0.5 tsp Ground Cinnamon
- 1 litre Sunflower Oil for frying
- 30 g Butter cold, diced
- 2 tbsp Caster Sugar
- 1 tsp White Wine Vinegar
- 60 ml Dry White Wine
- 250 g Plain Flour
- 75 g Dark Chocolate Chips
- 500 g Ricotta well drained
- 40 g Pistachios finely chopped
Notes
For the best texture, fill the shells shortly before serving so they stay crisp. If you cannot find cannoli tubes, metal cream horn moulds work well.
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