COCONUT CANNELLONI SNAPS WITH KIWI FRUIT SAUCE
INGREDIENTS
- 18 cannelloni pasta
- oil for deep-frying
KIWI FRUIT SAUCE
- 4 kiwi fruit, peeled
- 2 tablespoons icing sugar
FILLING
- 250g ricotta cheese
- 2 tablespoons coconut, toasted
- 1 tablespoon Malibu
- 1/4 cup icing sugar
COCONUT CANNELLONI SNAPS WITH KIWI FRUIT SAUCE METHOD:
Add pasta to a large pan of boiling water, boil,
uncovered, until just tender; drain. Pat pasta dry with absorbent paper. Deep
fry pasta in batches in hot oil until lightly browned; drain on absorbent
paper.
Just before serving,
spoon-filling into a piping bag fitted with a 5mm plain tube, pipe-filling into
cannelloni, and serving cannelloni with sauce.
Kiwi Fruit Sauce:
Blend or process kiwi fruit and sifted icing sugar until smooth and push
through a fine sieve.
Filling: Combine all
ingredients in a bowl; mix well.
Serves 6.
Note: The recipe can be
prepared a day ahead.
Storage: Cannelloni
shells, in an airtight container. Filling and sauce, covered, in the
refrigerator.
Freeze: Not suitable.
Microwave:
Pasta suitable.
Also Read: PASTA WITH RED PEPPER AND CHILLI SAUCE