Cannoli Di Gelato Recipes

Steps:

• In a medium bowl, mix together the flour, sugar and cinnamon. Cut in the shortening until it is in pieces no larger than peas. Make a well in the center, and pour in the egg, egg yolk, Marsala wine, vinegar and water. Mix with a fork until the dough becomes stiff, then finish it by hand, kneading on a clean surface. Add a bit more water if needed to incorporate all of the dry ingredients. Knead for about 10 minutes, then cover and refrigerate for 1 to 2 hours.
• Divide the cannoli dough into thirds, and flatten each one just enough to get through the pasta machine. Roll the dough through successively thinner settings until you have reached the thinnest setting. Dust lightly with flour if necessary. Place the sheet of dough on a lightly floured surface. Using a form or large glass or bowl, cut out 4 to 5 inch circles. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing the edge with a bit of egg white.
• Heat the oil to 375 degrees F (190 degrees C) in a deep-fryer or deep heavy skillet. Fry shells on the tubes a few at a time for 2 to 3 minutes, until golden. Use tongs to turn as needed. Carefully remove using the tongs, and place on a cooling rack set over paper towels. Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell. Using a tea towel may help you get a better grip. Wash or wipe off the tubes, and use them for more shells. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hours before serving.
• To make the filling, stir together the ricotta cheese and confectioners' sugar using a spoon. Fold in lemon zest and chocolate. Use a pastry bag to pipe into shells, filling from the center to one end, then doing the same from the other side. Dust with additional confectioners' sugar and grated chocolate for garnish when serving.

Steps:

• In a medium saucepan, combine the milk, cream, and sugar.
• Cook over medium heat until the mixture comes to a simmer, stirring continuously.
• Remove from heat.
• Add vanilla.
• Let cool on counter 30 minutes.
• Cover and refrigerate for at least 2 hours or overnight.
• Stir in mascarpone, mix until smooth(I used a potato masher to make sure it was mixed well.).
• Add chocolate chips, cherries, and almonds.
• Transfer to ice cream freezer and freeze according to manufacturer's directions.

Steps:

• In a medium saucepan, combine the milk, cream, and sugar.
• Cook over medium heat, stirring constantly until the mixture comes to a simmer.
• Remove from heat.
• Add vanilla.
• Let cool for 30 minutes on counter.
• Cover and refrigerate for at least 2 hours or overnight.
• Stir in mascarpone until mixed well.( I used my potato masher to make sure mascarpone was as mixed up as possible).
• Add chocolate chips, cherries, and almonds.
• Transfer to ice cream freezer and freeze according to manufacturer's directions.

Steps:

• For the shells: In a food processor, combine the flour, sugar, cinnamon, and pinch of salt. Add in the butter and egg yolk. Pulse until the mixture looks like grated cheese. Add in the marsala and pulse. Add a few drops of water and pulse. Continue to do this until the mixture comes together in a ball. You may not need to add all of the water.
• Dump the mixture out onto a clean work surface. Work the mixture gently into a ball and squish into a disk. Wrap in plastic wrap until ready to use.
• Place the oil in a large, wide pot and bring to 350 degrees F over medium-high heat. Set a cooling rack over a sheet pan.
• To roll the dough out by hand, dust a work surface lightly with flour. Cut the dough in half; start with half the dough and keep the other half covered until ready to use. Roll each half out to 1/8-inch thick.
• If using a pasta roller, set the pasta roller on the widest setting (number 1). Use your hands to flatten the dough as much as you can to facilitate it going through the pasta roller. Run the dough through the roller twice, dusting it with flour in between rolls if it feels sticky, and then fold in half. (When rolling out pasta dough, always hold the pasta on the tops of your hands with your palms down. If you hold it fingers up you will create stretch marks). Move the roller to the next setting (number 2) and run the dough through. Continue to run the dough through the machine, reducing the opening (or moving the setting to the next largest number) in between every roll. Stop when you get to the correct thinness, this will be around number 5 on the dial, but every machine is different and you will have to be the judge of your own thickness.
• Using a pastry wheel, cut the dough into 3-inch squares. Keep the squares covered until they are ready to be fried. Repeat this process with the other half of the dough.
• Beat the egg white with 2 tablespoons of water.
• Wrap the first batch of dough squares around metal cannoli tubes so that the points of the square overlap to close. Brush the overlapping points with the beaten egg white to seal shut and press to secure.
• Fry the dough shells in the heated oil until they are brown and crispy, 3 to 4 minutes. Use tongs to remove the shells from the oil and drain on the cooling rack. When the shells and tubes have cooled enough to handle, gently slide the metal tubes out of the shells. Repeat the process with the remaining dough squares.
• For the filling: In the bowl of a stand mixer fitted with the whisk attachment, combine the ricotta, sugar, cinnamon, and vanilla. Mix together until smooth and creamy. Stir in the chocolate chips and taste to make sure it is delicious. Place in a pastry bag with a large enough tip to allow the chocolate chips to pass through.
• To assemble: Pipe the filling into the shells and sprinkle each end with a few more chocolate chips. Dust with powdered sugar. Do not fill them until you plan to serve them or the shells will get soggy.

Steps:

• For the shell dough: In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Flattening the dough will mean less rolling later. Let it rest in the fridge for a few minutes while you make the filling.
• For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Lightly zest the exterior of the lemon and stir it into the ricotta. Refrigerate for a half hour to an hour.
• To roll and fry the shells: In a medium pot with a heavy bottom, heat the canola oil to 360 degrees F. Meanwhile, sift an even layer of flour on a flat surface. Flour a rolling pin. Roll the dough until it is very thin (about 1/8-inch thick). Cut the dough into fourths and work in small batches. Use any glass or small bowl that has a 3-to-4-inch diameter. Cut rounds, tracing around each one to assure the dough has been fully cut. You should have about 24 circles. Wrap each circle around a cannoli mold. Use a little of the egg wash on the edge of each round to seal it shut and to assure it won't slide or fall off the mold before pressing it closed over the mold. Flare the edges out slightly from the mold. Flaring will allow the oil to penetrate each cannoli shell as they fry. Use a pair of tongs to hold the edge of the mold as you submerge and fry the shell in the oil until crispy, 2 to 3 minutes. Remove from the oil, and holding the mold in one had with your tongs, gently grip the shell in your other hand with a kitchen towel and carefully slide it off the mold. Set aside to cool. Repeat with all of the circles.
• To fill the cannolis: Just before serving, use a pastry bag without a tip to pipe the ricotta into the cannoli molds. Fill the cannoli shells from both ends so the cream runs through the whole shell. Dust with powdered sugar. Powdered sugar gives that little extra sweetness and added texture to the exterior. It also makes me feel like I have a professional bakery touch in my own home. Serve immediately.

Steps:

• Spray the cannoli forms one at a time thoroughly with cooking spray. Line a baking sheet with parchment paper. Whisk the egg whites together in a small bowl and have a pastry brush handy.
• Place one sheet of the prepared, sheeted cannoli dough on a floured work surface. Use a 3-inch square fluted cookie cutter to cut squares as close as you can to one another, making sure to press firmly on the cutter to cut all the way through the dough. When you have cut all the squares from one sheet of dough, carefully pull each square away, discarding the scraps, and place the squares in a single layer on the prepared baking sheet. Repeat, cutting the remaining sheets of dough in the same way, cutting 3 squares for each serving.
• Flour your work surface again and, working four at a time, lay the squares of dough on the floured surface with one edge of each square parallel to the edge of the work surface. Brush the top edge of each square with the egg white. Lay one cannoli form in the center of each square, parallel to the edge, and roll it away from you so the dough wraps around the form. Gently press the dough where you brushed egg white to seal the cannoli closed. Place the dough- wrapped form on the baking sheet with the dough squares and repeat, wrapping the remaining forms in the same way. If you have more squares of dough than forms, place the dough in the refrigerator until you've fried and removed the shells from the forms you already rolled.
• Fasten a deep-fry thermometer to the side of a medium saucepan and fill the saucepan 3 to 4 inches deep with oil. Heat the oil over medium-high heat until the thermometer registers 350°F. While the oil is heating, line a baking sheet or a plate with paper towels.
• Working in batches and taking care not to overcrowd the pan, carefully drop the dough-wrapped cannoli forms into the oil in a single layer and fry until the cannoli are golden brown and blistered, turning them so they brown evenly, 4 to 5 minutes. Use tongs to lift the cannoli from the oil and transfer them to the paper towels to drain. Add more oil to the pan if it has dropped below 3 inches deep and wait for the oil to heat to 350°F before frying the remaining cannoli. When the cannoli are cool enough to handle, hold on to the metal form with a dishtowel and gently put your other hand around the cannoli, gripping it gently as you pull it so that it doesn't break as you slide it off, and return it to the baking sheet. If you are reusing the forms, place them in a bowl of ice water to chill. Dry thoroughly and spray them with cooking spray before wrapping them with dough and frying them in the same way. When you have fried all the cannoli shells, set them aside to come to room temperature. (This would be the perfect time to spin the gelati or sorbetti if you haven't already.)
• When you have fried all of the cannoli, line a baking sheet that will fit in your freezer with parchment paper. (If you have fried all the dough squares, turn the parchment from the baking sheet so the clean side is facing up and use it to line the baking sheet.)
• While the gelato is still soft (within several hours of spinning it in an ice cream maker), spoon it into a large pastry bag or a large sealable plastic bag with a 1/2-inch opening. Holding a cannolo shell in one hand and the pastry bag in the other, pipe the gelato or sorbetto into one end of the cannolo to fill it halfway. Turn the cannolo and pipe the gelato or sorbetto into the other side to fill it. Each cannolo will take about 3 tablespoons of gelato or sorbetto. Place the filled cannolo on the prepared baking sheet and repeat, piping the remaining gelato into the remaining shells in the same way. Place the baking sheet in the freezer to freeze the cannoli for at least 1 hour until firm, or up to several hours. The cannoli can be prepared up to one day in advance, wrapped tightly in plastic.
• Remove the cannoli from the freezer. One by one, place the cannoli on a cutting board and use a large sharp knife to trim off the edges of the gelato, making a clean, sharp edge. Discard (or eat!) the trimmed gelato. Dip the ends in nuts, cacao nibs, or coconut, if you are using them.
• Serve the cannoli three to a plate, laying them side by side. Spoon a teaspoon of each desired dessert sauce on each plate and lay one cannolo on top or each pool of sauce. Spoon a little more sauce over the top of each. Sprinkle the corresponding nuts over the sauce on each cannolo, and serve.
• suggested wine pairing
• Sugmoscato di Pantelleria (Sicily)

Steps:

• Tip the flour, sugar, bicarb, cinnamon and cocoa (if using) into a bowl with a pinch of salt. Add the butter and rub it into the dry ingredients until there are no more lumps. Mix the egg yolk and marsala and add this to the bowl, then mix the whole lot together and knead to a smooth dough. Wrap and rest in the fridge. (Can be made ahead and fried the next day.)
• Fill a deep-fat fryer, wok or deep saucepan a third of the way up with oil. Cut the dough into pieces and, working one piece at a time, roll them out as thinly as you can - use a pasta machine if you have one. Heat the oil and keep an eye on it until it reaches 180C. Lay the dough out on a lightly floured surface and cut out circles about 11cm across. Wrap each one around a cannoli mould, using some of the egg white to stick the top edge down and they're ready for frying.It's important to take care when cooking with hot oil. Read our guide on how to deep-fry safely to avoid accidents in the kitchen.
• Deep-fry the cannoli (with their moulds) one at a time, making sure they cook all over. They should take about 45-60 seconds in all and should be visibly golden brown (keep cooking a little longer if they aren't) and the dough will bubble and blister. Carefully take each one out of the oil using the tongs and shake the cannoli off the mould very carefully onto kitchen paper. As you fry each one, make sure the oil stays at 180C at all times and doesn't get any hotter. These will keep for 2-3 days in an airtight container.
• When the cannoli are cold, dip the end of each one into chocolate, then dip some of those into the pistachios. Leave to cool and harden. Beat the ricotta and mascarpone together, then stir in the candied peel and sugar. Spoon the mixture into a piping bag with a wide star nozzle and pipe it into the cannoli. Serve soon after filling.