{"id":672,"date":"2008-07-03T05:00:51","date_gmt":"2008-07-03T12:00:51","guid":{"rendered":"http:\/\/bigjimindustries.com\/wordpress\/index.php\/2008\/07\/cannoli\/"},"modified":"2008-07-03T05:00:51","modified_gmt":"2008-07-03T12:00:51","slug":"cannoli","status":"publish","type":"post","link":"https:\/\/bigjimindustries.com\/wordpress\/2008\/07\/03\/cannoli\/","title":{"rendered":"Cannoli"},"content":{"rendered":"

from Morsels and Musings<\/a><\/span><\/p>\n

<\/a>Strawberry & Almond Cannoli
\n<\/strong>Anna\u2019s very own recipe. Makes 16.<\/span><\/em>
\nIngredients:
\n<\/strong><\/em>450g ricotta
\n100g mascarpone
\n250g strawberries, halved
\n\u00bd cup icing sugar
\n\u00bd teaspoon orange rind
\n1 tablespoon orange juice
\n\u00bc cup flaked almonds, toasted and chopped
\n50g white chocolate, grated
\n16 cannoli shells
\nMethod:<\/em><\/strong>
\n1. Separate one fourth of the strawberries and cut them into small pieces. Reserve.
\n2. Heat the remaining strawberries, sugar and orange rind with orange juice until the sugar melts and strawberries soften. Cook until syrup thickens a little.
\n3. Put the cooked strawberries into a blender and puree.
\n4. Strain strawberries with a fine sieve to remove excess liquid.
\n4. In a bowl, beat together the ricotta and mascarpone.
\n5. Fold in strawberry pur\u00e9e. Taste mixture. If needed add some sifted icing sugar or strawberry juice to sweeten. Be careful not to make the mixture too runny.
\n6. When you have reached the desired flavour, carefully fold through the strawberry pieces, grated chocolate and flaked almonds.
\n7. Put mixture in a bowl, cover with plastic wrap and refrigerate for one hour.
\n8. Spoon ricotta filling into a fluted piping bag and pipe into cannoli shells. Dust with icing sugar and serve immediately.
\nNote:<\/em><\/strong>\u00a0You can turn the leftover strawberry juice into syrup by cooking it a little longer. Pour over ice cream or use as a cordial.<\/p>\n

\u00a0<\/p>\n

[ click to visit Morsels and Musings<\/a> ]<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

from Morsels and Musings Strawberry & Almond Cannoli Anna\u2019s very own recipe. Makes 16. Ingredients: 450g ricotta 100g mascarpone 250g strawberries, halved \u00bd cup icing sugar \u00bd teaspoon orange rind 1 tablespoon orange juice \u00bc cup flaked almonds, toasted and chopped 50g white chocolate, grated 16 cannoli shells Method: 1. Separate one fourth of the […]<\/p>\n","protected":false},"author":26,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[3],"tags":[],"class_list":["post-672","post","type-post","status-publish","format-standard","hentry","category-culture-art"],"_links":{"self":[{"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/posts\/672","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/users\/26"}],"replies":[{"embeddable":true,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/comments?post=672"}],"version-history":[{"count":0,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/posts\/672\/revisions"}],"wp:attachment":[{"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/media?parent=672"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/categories?post=672"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/tags?post=672"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}