Tokaji Wine and Blueberry Cannoli
Tokaji wine is a world-famous Hungarian specialty, whose sweet character makes it an excellent ingredient for desserts. The classic ricotta filling of Italian cannoli now meets the character of this noble drink and the fresh fruitiness of blueberries. As the aroma of wine intertwines with creamy ricotta and tangy blueberries, each bite evokes a refined yet homely flavor. A special dessert that combines the best of Hungarian winemaking and Italian pastry. The secret of the recipe is the Tokaji reduction: it must be cooked over low heat, with patience, so that its aroma remains, but is not too intense. The blueberry serves as a refreshing contrast. Serve it for festive occasions, as a closing for elegant dinners, or just as a special afternoon treat - this cannoli is guaranteed to be memorable.
Ingredients for this recipe
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Preparation Steps
1
In a small saucepan, bring the Tokaji Aszú wine to a simmer over medium heat. Cook for 4–5 minutes, or until slightly reduced. Let it cool completely. Tip: This reduces the alcohol content while concentrating the flavor.
2
In a bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Tip: If the ricotta is too wet, drain it first.
3
Add the cooled Tokaji reduction and the finely chopped blueberries to the ricotta mixture. Gently fold to combine. Tip: Avoid overmixing to prevent the blueberries from completely coloring the cream.
4
Transfer the cream to a piping bag and refrigerate for at least 15 minutes. Tip: This makes it easier to pipe and prevents the filling from soaking the shells.
5
Fill the cannoli shells with the Tokaji-blueberry cream from both ends just before serving. Tip: Fill right before serving to keep the shells crisp.
6
Dust the cannoli with powdered sugar and sprinkle with finely chopped blueberries. Tip: A few drops of Tokaji wine drizzled on the plate can add extra elegance.
