Rose Sherbet and Cardamom Canolis
Rose is a sweet perfume, followed by fragrant floral notes and just a tad woodsy. It leaves a nectar like impression on you, and it lingers with you a gentle while, and then it's gone, as fragile as the flower itself.
With every bite of these Canolis, you get the sense that you're taking a little trip, and then it's all over. Start a new one and keep going. The personable small size matters in this case and makes these Canolis that much more precious.
Rose Sherbet & Cardamom Mini Canolis
Makes 12 mini Canolis
Ingredients (Canoli dough)
1 cup all purpose baking flour
1 tbsp Sugar
1 egg yolk
1/4 cup white wine
1 tbsp salted butter (semi-soft)
1/2 cup fresh Ricotta cheese
1/2 cup Mascarpone
1/2 cup confectioners sugar
5 to 6 drops Rose essence
1 tbsp Rose Sherbet (I used Rooh Afza —much cheaper at the Indian grocery store)
1/2 tbsp Cardamom powder (or seeds powdered in a mortar pestle)
2 1/2 cups oil for frying
1 egg beaten
In a bowl, sieve the flour and add the semi-soft butter and 1 egg yolk, 1/2 cup sugar and mix gently. Once incorporated, knead the dough well and firm, but not too much. Stop when it all just comes together. Flatten the dough a bit and wrap in plastic wrap, and place in the fridge for 15 to 20 minutes.
In another bowl, mix the Ricotta, the Mascarpone, and all the flavors—sugar, rose, and cardamom powder. Mix well, till sugar and cardamom are incorporated. Add the Rose sherbet, and loosely swirl around the sherbet. Wrap the bowl in cling wrap and place in fridge.
Bring out the dough from the fridge and start rolling in long sweeping motions. Once you think you have a thin layer, roll it twice as much. The thinner the crunchier the shell will be. You want to achieve between 1/8 to 1/16 of an inch thickness.
Preheat 2 1/2 cups of high-heat Canola oil up to 350 degrees.
Bring out a wine glass, and cut out 12 circles (do more just in case you have some extra filling leftover for some extra Canolis)
Wrap the dough circles around the Canoli forms and seal with the help of a little egg wash.
When the oil is hot enough, fry the shells for 2 minutes with a pair of tongs. Remove from oil and place on a cloth towel. With the help of another towel, slide off the fried shells. Repeat for all other shells.
The shells cool of rather quickly. Bring out the filling from the fridge, and scoop some in a piping bag. Fill the shells from both ends, repeating for all shells.