The Perfect Matcha Cannoli | Nekohama Bakery

A Delicious Twist On A Classic Italian Dessert, At Home Baking Step-By-Step, Delicious & Fluffy | Nekohama Bakery
Hi friends!
Last summer Sanne and I got married in Puglia, which is where she trained under our friends Floriano & Isabella Poti, the geniuses behind the Michelin Starred restaurant Bro's in Lecce. We loved the food and vegetables there so much we decided it would be incredible to bring all of our friends together. The only down side is we came up with this dessert idea this year and and obviously its a simple matcha twist on an Italian Classic.
Show your loved ones how much you love them by making these at home this weekend or if you are as ambitious as us, make them today! We're currently on the road and my face is finally starting to lose some of it's swelling from the last few weeks of non stop travel, food that maybe isn't so great for you, and just zero sleep. Talking about sleep it's 2am here and we have a long day tomorrow and we have our biggest project coming up soon! A pop up at the W Osaka in Shinsaibashi. If you can make it let me know and we'll see you there!
Big matcha hugs my matcha loving friends!
Max
Ingredients:
Cannoli Shells:
- 200g all-purpose flour
- 20g sugar
- 2g salt
- 20g softened butter
- ½ egg, beaten
- 60ml Marsala wine
Ricotta Filling:
- 400g fresh ricotta
- 160g sugar
- 10g matcha
- Zest of ½ lemon
Instructions:
1. Cannoli Shells: Mix dry ingredients, add butter and egg, then Marsala wine. Knead into a dough, chill for 1 hour, roll, cut, shape around cannoli tubes, and fry.
2. Ricotta Filling: Drain ricotta, and blend with sugar, matcha, and lemon zest until smooth.
3. Assemble: Fill shells with the ricotta mixture, and dust with powdered sugar.

[@jasongorskie]

Looks so good

[@The_furniture]

Wow..amazing food❤❤
I come to suport😊