I have in mind a workshop, with this menu. I will teach how to make the real Sicilian cannoli, so famous worldwide, from scratch.
I will accompany the preparation of the cannoli shells with 2 different kinds of filling creams.
The process of making cannoli and preparing it is long and requires care of all details, but it is not impossible.
As these are all sweet treats, we can have tea or coffee with them.
Allergies and intolerances: dairy
【レシピ】
=== Bucce di cannoli(Sicilian cannoli shell)
The most important element in making cannoli is a nice and crunchy shell. These are prepared using the pasta machine and some tools to give the shells a tube shape and then they will be deep fried
=== Crema pasticcera(Custard cream)
The mother of all creams in Italy is custard cream, with or without flavor, which is used for cakes, tarts, and of course cannoli.
=== Crema di ricotta(Ricotta cheese cream)
Ricotta cheese cream is the queen cannoli cream in Sicily. It is sweet, smooth, and often can be also enriched by crunched nuts, like pistachio, or chocolate chips.