 | Banana Cannoli30 Serving size: 3 cannoli 1 hour David Katz / Consulting Chef |
| • | 8 oz. The Perfect Purée Banana Puree, thawed |
| • | 1/2 tsp. The Perfect Purée Orange Zest, thawed |
| • | 8 oz. water |
| • | 4 oz. dark rum |
| • | 4 tbsp. confectioners sugar |
| • | 15 oz. whole milk ricotta cheese |
| Method: | |
| 1. | Combine water, rum and sugar in a small saucepan. Bring to a simmer and reduce slowly to syrup (approximately 15 minutes). |
| 2. | Combine the ricotta and Banana puree in a mixing bowl. Stir in the rum syrup. Push the mixture through a fine mesh sieve. Stir in Orange Zest and refrigerate until needed. |
| For the shell: | |
| • | 7 oz. all purpose flour |
| • | 1 1/2 tsp. sugar |
| • | 1/2 tsp. salt |
| • | 1 tbsp. cocoa powder |
| • | 2 tbsp. mild extra virgin olive oil |
| • | 1 tbsp. vinegar |
| • | 2 to 3 oz. water |
| Method: | |
| 1. | Combine dry ingredients in the bowl of a food processor fitted with the metal blade. Drizzle olive oil into running processor. Slowly add vinegar and just enough water to cause flour mixture to cascade down the sides of the bowl over the moving blade. |
| 2. | Pinch a small amount of dough together to check consistency. The dough should hold together well, but should not sticky. Adjust with more water if necessary and transfer to a dry work surface. Form a ball and wrap dough in a towel or plastic. Allow the dough to rest at room temperature for 20 minutes. |
| 3. | Unwrap dough and knead by hand for approximately five minutes. |
| 4. | Roll dough out with a pasta maker to #2 (between 1/8 and 1/16 of an inch). Cut dough into 3″ squares and roll around 5/8″ cannoli forms. |
| 5. | Fry at 375°F, 2 minutes or until dough has browned lightly. Drain well on paper towels and remove forms. |
| 6. | Pipe filling into shells and sprinkle with confectioner’s sugar. |