White chocolate, lemon, coriander and poppy seed cannoli

Who doesn’t love a cannoli? We’ve given this classic Italian pastry our own twist to pair it with Lavazza’s ¡TIERRA! Columbia, a beautiful blend of Rainforest Alliance approved Columbian coffee beans. With a lighter body and floral, citrus notes this coffee benefits from a lighter sweet accompaniment. Our cannoli has been created to pair perfectly, with lemon and coriander picking up the notes in the coffee.

To make cannoli you’ll need some cannoli tubes, these can be purchased easily online.

Makes 12 cannoli

Ingredients

For the pastry:
150g plain flour
1 tbsp golden caster sugar
½ tsp bicarbonate of soda
1 tsp ground coriander
30g butter
1 egg yolk (save the white)
40ml cold water

For the filling and decoration:
250g ricotta
200g white chocolate
1 tsp ground coriander
100g lemon curd
Zest of half a lemon
50g poppy seeds
1 tbsp icing sugar, to dust
Sunflower or vegetable oil for frying

Instructions

For the pastry, mix all of the dry ingredients together and add the butter. Using your fingers (or a food processor) rub the butter into the dry mixture until incorporated.

Add the egg yolk and mix well. Slowly add the water until the pastry comes together, you don't want it to be too wet or sticky. Knead lightly until the dough feels smooth. Wrap and place in the fridge to rest, for at least an hour or overnight.

Once rested, divide the dough into six equal pieces and roll out as thinly as you can, around 2mm thick is ideal. If you have a pasta machine, even better. Pass the dough through to achieve the perfect thickness.

Cut out 10cm circles from the dough and wrap around a cannoli tube, or other doweling (about 3/4-inch diameter), using a bit of the egg white to seal the flap.

Fry at 180C for 1-2 minutes or until the pastry is beginning to brown. Be careful not to overcook as the pastry will become brittle and taste bitter.

Remove from the oil and drain on some kitchen towel. Carefully remove the tube, being careful not to crack the pastry. Allow to cool thoroughly.

To make the filling melt the white chocolate. Add 150g of this to the ricotta and mix well until combined. To this add the coriander, lemon curd and zest. Refrigerate to allow the mixture to stiffen.

To prepare the cannoli dip the tip of each end into the remaining melted white chocolate and then into the poppy seeds. Allow this to set and then pipe in the filling and dust with icing sugar. Enjoy with a Lavazza coffee!

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