Name: Citrus Cannoli Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10
Ingredients: 1/2 cup plain flour; 2 eggs; 3/4 cup caster sugar; 1/2 cup milk; 2 oranges juiced segmented zested; 60 g butter melted; 150 g ricotta; 150 g mascarpone; 2 tbs dark chocolate finely chopped; 2 tbs slivered almonds roughly chopped; 1 tbs water; 30 ml Grand Marnier

by elorac Last updated on 07/10/2019

Oranges are perfect and in season now. My recipe highlights them beautifully from the crepe to the filling to the sauce. A perfect winter dessert. - elorac

Ingredients

1/2 cup plain flour
2 eggs
3/4 cup caster sugar
1/2 cup milk
2 oranges juiced segmented zested
60 g butter melted
150 g ricotta
150 g mascarpone
2 tbs dark chocolate finely chopped
2 tbs slivered almonds roughly chopped
1 tbs water
30 ml Grand Marnier

Method

Step 1

To prepare the crepe mixture: Sift the flour and 1/4 cup caster sugar into a bowl. In a separate bowl combine the milk, eggs, 30g butter and the zest of 1 orange. Gradually whisk the wet ingredients into the dry ingredients and mix until smooth. Stand mixture for 10 minutes.
Step 2

To prepare the filling: Beat the ricotta, 1/4 cup caster sugar and zest of another orange until smooth. Fold through mascarpone and finely chopped dark chocolate and almonds. Cover and place in fridge to firm up.
Step 3

To make orange sauce: Segment one orange and reserve segments.
Step 4

In a small saucepan, combine 1/4 cup caster sugar and 1 tablespoon water. Stir over low heat until sugar has dissolved. Bring to a boil and cook without stirring for 5 minutes or until light golden. Add Grand Marnier liquor and cook for 30 seconds.
Step 5

Add orange juice from 1 orange and stir to combine. Bring to boil. Add segmented orange slices. Cook for 10 minutes. Add 30g butter and stir until melted through. Remove from heat.
Step 6

Heat a 20cm crepe pan over medium heat. Lightly grease the pan. Pour in approximately 1/8 cup of crepe batter into the pan swirling to coat the base of the pan. Cook for 1 minute before turning to cook remaining side. Remove crepe from pan. Continue until all mixture has been used.
Step 7

To assemble: Place one crepe on a plate. Place some of the filling down the centre of the crepe before enclosing. Drizzle with orange sauce and some of the segments.