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Cannelloni of raspberry, passionfruit and salted caramel by Sid Sahrawat

Preparation Time: 40 minutes, 3 – 4 hours refrigeration
Cooking Time: 40 minutes
Serves: 6


6 metal cannelloni tubes 
12 Spring roll wrappers, approximately 12 cm square 
Olive oil 

Passionfruit curd
1 whole egg
1 egg yolk
50 g caster sugar 
40 g passionfruit puree
1/2 vanilla pod scraped
50 g diced butter, melted
100 g thickened cream

Salted caramel
125 g caster sugar
50 g cream
50 g butter
Salt, to season

1 punnet raspberries


Cannelloni preparation:
Preheat the oven on Hot air to 180°C. Brush the spring roll wrappers lightly with olive oil and roll tightly around cannelloni tubes. Place with the join on the underside on a tray lined with baking paper and bake for 5 – 7 minutes or until lightly golden. Allow to cool and slide the pastry out of the tubes and store in an airtight container. Repeat with remaining wrappers.

Passionfruit curd preparation:
Preheat Combi steam oven on Hot air 90°C + Humidity 100%. In a mixing bowl combine all of the ingredients, except the cream and whisk to combine. Cover the bowl with a piece of baking paper and secure. Place the bowl in the Combi steam oven and cook for 20 minutes. Remove from oven and whisk curd until smooth. Allow to cool, then cover with plastic wrap and refrigerate for 3-4 hours. When ready to serve whip cream until firm peaks form. Fold in 100 g of the passionfruit curd. Put this mixture into a piping bag.

Salted caramel preparation:
Place the sugar in a saucepan over medium heat to make a caramel. In another saucepan warm the cream. Watch the caramel, when it is almost a nutty brown colour, slowly whisk in the cream followed by the butter. Take care as mixture is very hot. Season with salt and allow to cool, then transfer to piping bag. Refrigerate for 3 to 4 hours.

To finish:
To assemble, pipe half of each of the cannelloni tubes with the passionfruit cream, then a few broken raspberries, followed by the salted caramel. Use a spatula to ensure that each tube is evenly filled. Place two cannelloni on each serving plate. Decorate with remaining raspberries, flowers and a spoon of the remaining passionfruit curd.

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