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@Sanremopasta (Ad) X Passionfruit Custard Cannelloni Cannoli (Makes Around 10) Ingredients 65G (⅓ Cup) Sugar 60G (½ Cup) Custard Powder 440G (1 ¾ Cups) Dairy Free Milk 110G (½ Cup) Vegan Block Or Spreadable Butter 60G (½ Cup) Passionfruit Puree 2 Teaspoons Vanilla Extract 10 X San Remo Cannelloni Shells Deep Frying Oil, As Needed Icing Sugar, To Decorate 1. Add The Sugar And Custard Powder, And Around Half Of The Milk To A Large Saucepan. Whisk Until There Are No Lumps. Mix In The Rest Of The Milk And The Butter. 2. Place The Saucepan Over Medium High Heat. Cook And Constantly Whisk The Mixture Until It Has Thickened.
A Lot. Mix In The Passionfruit Puree And Vanilla. Set Aside To Cool Then Chill In The Fridge For At Least 2 Hours. If The Custard Sets Too Much, Use A Whisk Or Stick Blender To Loosen The Mixture. 3. Optional, For Lighter Cannoli: Bring A Pot Of Water To A Boil And Add The Cannelloni (You May Need To Cook Them In 2 Batches). Cook For Only 1 Minute. Drain And Rinse The Cannelloni. 4. In A Medium Heavy Bottomed Pan, Heat About 5Cm Of Oil Over Medium High Heat. When The Oil Is Hot, Add The Cannelloni. Gently Stir The Cannelloni To Make Sure All Sides Are Cooked.
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