Cannoli, pistachio ice cream

Ingredients

For 20 pieces

• ricotta cream

• 250g ricotta
• 1 sachet of vanilla sugar
• 85 g of sugar

• cannoli dough

• 250g flour
• 20 g of sugar
• 50 g of softened butter
• 1 egg
• 1 tablespoon(s) marsala
• 1 level teaspoon(s) of cocoa

• neutral oil for frying

• a few unsalted pistachios

• 0.75 l of pistachio ice cream

• salt

Preparation

1. Prepare the ricotta cream. Drain the ricotta, beat it with the vanilla sugar and sugar, and a pinch of salt until smooth.

2. Cover with plastic wrap and leave to rest in the refrigerator overnight.

3. Prepare the cannoli dough. Mix the flour, sugar, a pinch of salt and the diced butter in a salad bowl until you obtain a sandy texture. Add the egg, marsala and cocoa. Knead until smooth.

4. Divide the dough into 20 portions, roll them out into 15 cm diameter discs and wrap them around greased cylinders. Fry them in oil at 160°C until bubbles appear.

5. Remove the cylinders, let them cool vertically and carefully remove the cannoli.

6. Fill the cannoli with ricotta cream using a piping bag. Garnish the ends with chopped pistachios and serve with a scoop of pistachio ice cream.