Jane's Cannoli

IMPORTANT: CANNOLI TUBES ARE NEEDED FOR THIS CLASS

Join the brilliant Jane Beedle (GBBO Finalist, series 7) live from Kent, UK who will teach you to master a delicious Italian classic, the Cannoli. Jane will guide you through the process of creating these challenging treats in two flavours; 'Cherry Bakewell', and Orange, White Chocolate and Pistachio.

We’ll start off the class with an introductory welcome and some background from Jane's time on TV, before we ask you to put on your aprons & bake along as you watch Jane demonstrate all the skills required to make Jane's delicious treats.Our class will take around 1h 45 minutes as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Jane, Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household. Places are non-refundable and cannot be cancelled or altered after purchase.All classes are subject to a minimum number of six attendees signing up. If the minimum number is not met, we will inform those who have purchased a place no later than 48 hours before the class, and will arrange a full refund. All guests will be emailed a link to the class following their booking.

Equipment:

Cannoli tubes, 

Rolling pin, 

Bowls, 

Deep fat fryer or deep frying pan, 

Slotted spoon or kitchen tongs, 

Kitchen roll, 

Spoons, 

Spatula, 

Sieve or balloon whisk, 

Plate, 

Piping bag, 

Knife, 

8cm cookie cutter, 

Thermometer

Ingredients:

For the Cannoli Shells: 

250g Plain Flour 

Pinch of Salt 

20g Caster Sugar 

1 Lrg Egg Lightly Beaten** 

1tbs Vegetable Oil 

3tbs Whole Milk 

60ml Wine (R or W) 

Egg White for Sealing 

For the Cherry Bakewell Filling: 

375g Ricotta 

1tsp Almond Extract 

60g Icing Sugar, Sifted 

75g Cocktail/Glace Cherries 

25g Plain Chocolate, Finely Chopped 

200g Plain Chocolate – for dipping 

100g Flaked Almonds – Lightly Toasted and Crushed 

For the Orange & Pistachio Filling: 

Zest of Large Orange 

2tbs Double Cream*** 

375g Ricotta 

60g Icing Sugar 

1tsp Vanilla Extract 

200g White Chocolate 

65g Cut Citrus Peel – Finely Chopped 

20g Pistachio Nuts – Finely Chopped 

100g Pistachio Nuts – Finely Chopped 

Vegetable oil for frying 

Icing Sugar for Dusting