![]() I filled 9 shells with each filling, if you want to use only one filling, then double the recipe. Cook on moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes, but it can take up to 20). ![]() Place the bowl over a saucepan of simmering water (bain-marie). I decided to make 2 types of Strawberry fillings, a thick Mascarpone and Cream with small pieces of strawberries and another Mascarpone and Cream filling with pureed strawberries, and to thicken it I added a little gelatine. In a medium heatproof mixing bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream, if using, and whisk to combine. The baked shells will keep for 3-4 days in an airtight container. Remove to a paper towel lined plate, let cool before filling. Be sure not to let the oil go over 350F / 180C. They should take about 60 seconds to cook, they will be covered in bubbles and blisters when done. Carefully place 1 or 2 shells at a time in the oil. I baked these shells but if you prefer the traditional fried Cannoli, then fill a medium sized pot with 1/3 vegetable oil and heat to 350F / 180C degrees.
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