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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I have been finding it difficult to find a cannelloni recipe that makes it a sweet dessert. I'll let you know how it goes. Ingredients:
6 cannelloni tubes |
350 g fresh ricotta |
1/2 cup brown sugar |
1/4 cup pine nuts, lightly toasted |
1 lemon, zest of |
2 egg whites, lightly beaten |
1/4 cup finely chopped fresh mint |
1/4 teaspoon freshly grated nutmeg |
1/4 teaspoon ground cinnamon |
1 candied clementine, finely chopped |
1 cup pouring cream |
2 teaspoons caster sugar |
butter, for greasing |
Directions:
1. Combine ricotta, brown sugar, pine-nuts, lemon zest, mint, nutmeg, cinnamon, candied clementine and egg white.
2. Carefully stuff cannelloni with filling and place in a buttered baking dish.
3. Cover with pouring cream and sprinkle with caster sugar.
4. Bake in a 190C oven for 25 minutes or until golden brown.
5. Suggestions:.
6. Serve one cannellone on a plate with fresh berries or a tablespoon of hot chocolate sauce, made by melting equal amounts of cream and chocolate over a low heat with a teaspoon of vanilla and a cinnamon stick.
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