Raspberry-Rose Cannoli
Mascarpone, Raspberry Rose Meringue, Raspberry Filling, White Chocolate
Pastry Chef Catherine Schimenti of Baked by the Ocean | Long Beach, NY
Yield: 22 large cannolis
Long Island-proud Cat Schimenti of forthcoming Baked by the Ocean has taken on the cannoli, updating the bracingly sweet ricotta filling with mousses, homemade jams, and cheffed-up combinations like raspberry and rose. In her hands-on workshop, you’ll prep shells, build your own, and decorate them with eccentric accouterments guaranteed to have them flying out of pastry cases.
Adapted by StarChefs | April 2017
INGREDIENTS
Raspberry Rose Meringues:
350 grams 10X sugar
1 tablespoon rose water
2 ounces Andros raspberry pureé
Cannoli Shell:
472 grams butter
640 grams sugar
50 grams Pernod
12 eggs
952 grams flour
28 grams baking powder
½ teaspoon salt
488 grams milk
Raspberry Cannoli Filling:
450 grams cream cheese
150 grams ricotta, drained overnight
1.2 kilograms Marscapone
600 grams yogurt, drained overnight
750 grams powdered sugar
2 vanilla beans,split and scraped
1.2 grams heavy cream
4 ounces Andros raspberry pureé
1 teaspoon rose water
2 teaspoon xanthan gum
To Assemble and Serve:
2 quarts Valhrona white coating chocolate, melted
2 quarts pastel nonpareil sprinkles
Raspberries
Andros raspberry pureé
METHOD
For the Raspberry Rose Meringues:
Heat oven to 200ºF. In a saucepan over medium heat, stir to combine egg whites and 10x sugar; heat to 60°C. Remove from heat and transfer to the bowl of a stand mixer fitted with a whisk. Whip to stiff peaks. Whip in rose water and raspberry. Transfer to a piping bag with a small round tip. Onto a silicone mat-lined sheet tray, pipe long tubes and kisses. Bake 25 to 35 minutes, until crisp and dry.
For the Cannoli Shell:
In a stand mixer fitted with a paddle, cream butter and sugar. Add vanilla, Pernod, and eggs. Mix on low speed until smooth. In a bowl, sift together flower, baking powder, and salt. To the bowl of the stand mixer with the batter, add half the dry ingredients and scrape during mixing. Add half of milk and mix to combine. Add remaining dry ingredients and milk, scraping often, and mixing until a smooth batter forms.
For the Raspberry Cannoli Filling:
To the bowl of a stand mixer fitted with a paddle, add cheeses, yogurt, sugar, and vanilla; paddle until soft. Switch to a whisk and whip on low speed while drizzling in cream. Scrape bowl and whip again until stiff. Add raspberry, rose water, and xanthan gum. Whip 10 seconds.
To Assemble and Serve:
In a heated pizelle machine, bake pizelle batter for 1 minute and quickly form on a rolling pin to create a tube. Repeat the process to cover and complete the cylinder; cool. Repeat process with remaining batter. Dip the end of each shell in coating chocolate and cover with sprinkles. In a bowl, fold some of the raspberries into the Raspberry Cannoli Filling and transfer to a pastry bag with no tip. Fill Cannoli Shells with Raspberry Cannoli Filling and garnish with Raspberry Rose Meringues, remaining Raspberries, and raspberry purée.
