Cannoli with Orange Marmalade and Pistachio Ice Cream

Giorgio Locatelli’s dessert is worth the effort to impress your dinner guests
Monday , 27 May 2013
Cannoli with Orange Marmalade and Pistachio Ice Cream
Cannoli with Orange Marmalade and Pistachio Ice Cream

INGREDIENTS
FOR THE ORANGE MARMALADE

250g blood orange segments
125g caster sugar

FOR THE PISTACHIO SPONGE
50g pistachios
75g plain flour
½ tsp baking powder
25g ground almonds
150g caster sugar
200g egg whites (from about 6 or 7 eggs)
150g unsalted butter, melted and cooled

FOR THE VANILLA SYRUP
100g caster sugar
1 vanilla pod

FOR THE CANNOLI
200g plain flour
20g caster sugar
35g strutto, duck fat, lard or butter
1 egg, plus a little more beaten egg for sealing the cannoli
3 tbsp Moscato wine, optional
Vegetable oil, for deep-frying

FOR THE FILLING
250g fresh ricotta
25g candied lemon peel, diced small
25g candied orange peel, diced small
10g dark chocolate (70 per cent cocoa solids), cut into a similar size to the peel
15g roasted hazelnuts, cut into a similar size to the peel
45g caster sugar
50g whipping cream

TO SERVE
Icing sugar, for dusting
Pistachio ice cream

METHOD
1. To make the orange marmalade: put the orange segments into a pan with the sugar and cook until the orange breaks down and you have a syrupy marmalade.
2. To make the pistachio sponge: first grind the pistachios either using a pestle and mortar, or in a blender. Mix together the flour, baking powder, ground almonds, ground pistachios and sugar.
3. Add the egg whites and then the melted butter and mix together well. Spread in a baking tray and leave to rest overnight in the fridge.
4. Heat the oven to 180C. Remove the baking tray from the fridge, let the sponge mixture come to room temperature and then bake in the oven for 10 to 15 minutes, until a sharp knife inserted into

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