USA Apple and Ricotta Cannoli with Whipped Lime Ganache

This dessert was curated by a talented chef Sukanta Das (executive pastry chef) and chef Gagandeep Sawhney (executive sous chef).  It is available at Grappa at Shangri-La’s Eros Hotel.

USA Apple and Ricotta Cannoli with Whipped Lime Ganache


Cannoli dough:

Flour 250 gms

Eggs 30 gms

Butter 30 gms

Sugar 24 gms

Apple juice 24 gms

Red wine vinegar 10 gms

Port wine 5 gms

Oil to fry


Apple 500 gms

Powder sugar 125 gms

Lemon juice 30 gms

Orange peel 30 gms

Ricotta cheese 750 gms

Whipped lime ganache:

Milk 100 gms

Gelatine 4 gms

Water 15 gms

White chocolate 170 gms

Cream 36% 200 gms

Lemon juice 60 gms

Lemon zest 2 gms

Method of preparation:

  1. Cannoli dough: Take all the ingredients in a bowl and mix well to make the dough.
  2. Dough will look rough and crumbly. Cover the dough in a plastic wrap and keep it in chiller for overnight rest.
  3. Mae whipped lime ganache, soak gelatine with cold water.
  4. Pour boiled milk over soaked gelatin. Melt white chocolate in double boiler and add gelatine milk over the melted white chocolate.
  5. Add cold cream and mix it properly with hand blender. Pour the mixture in a covered bowl and place it in a choler for about 6 hrs. Whip the mixture with a whisk.
  6. Now make filling for the cannoli. Peel and cut apple in small pieces, mix with lemon juice and powdered sugar, add chopped orange peel and add ricotta cheese. Take a thin cannoli dough roll, cut-out with 3 inch die cutter, roll the dough in wooden stick to give cannoli shape. Fry until it turns in golden brown colour. Cool down the cannoli and pipe apple ricotta cheese filling and serve with whipped lemon ganache.

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