recipes
Deconstructed sweet cannoli with berry compote
2022-11-09
Ingredients
- 250g ricotta (Hanini)
- 40g icing sugar (Lamb brand)
- 1 tsp grated orange zest
- 1 tbsp anisette liqueur
- 2 tbsp chocolate chips (Lamb brand)
- 4 large sweet ready-made cannoli shells
- 100g frozen raspberries (Asiago)
- 2 tbsp sugar (Lamb brand)
- 1 small box fresh raspberries
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Method
Start with the compote. Place the frozen raspberries and 2 tbsp sugar into a pan and cook down together for 12-15 minutes. Meanwhile, place the ricotta, icing sugar, orange zest and anisette liqueur into a food processor and blitz together for 1 minute till smooth. Stir in the chocolate chips. To serve, splash some of the berry compote onto 2 plates. Break the cannoli shells into 2 or 3 pieces and arrange onto the plates. Place the ricotta filling into a piping bag and pipe into the broken shells and onto the plate. Arrange on a few fresh raspberries, dust with icing sugar and serve immediately.
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