Chocolate Chip Cookie Sandwiches with Orange Ganache by Kirsten Tibballs
Lusciously smooth, melt-in-the-mouth filling with hints of crunch, a little bit fancy and a whole...
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Honeycomb Cannoli
Ingredients
Serves 4
500 g (1 lb 2 oz) ricotta
3 tbsp icing (confectioners') sugar, or more to taste
12 cannoli shells
200 g (7 oz) dark chocolate (70 per cent cocoa solids), melted
110 g (33/4 oz) honeycomb, broken into rough chunks
Method
Combine the ricotta and sugar in a bowl and mix well.
Using a teaspoon or a piping bag, gently fill the cannoli shells with the ricotta mixture.
Layer the filled shells on a plate and drizzle on the melted chocolate.
Top with the honeycomb chunks and serve.
From 'Kitchen Coquette' by Katrina Meynink, published by Allen & Unwin.
