Recipes

Method

In a bowl hang the yoghurt in a sieve lined with a fine mesh cloth over the top of a bowl for 1-2 hours or overnight in the fridge. Discard the liquid & you will be left with thick labne. In a bowl mash with a fork the blackberries till chunky & smashed. Drain the berries over a sieve. Reserve the juice to save for the icing.

Mix together the smashed blackberries & labne. Put into a piping bag with a large knozzle.

To make the icing combine the yoghurt, blackberry juice & icing sugar together in a bowl & whisk to combine.

Right before serving pipe the blackberry labne into the cannoli filling both ends. Lay the filled cannoli on a platter. Using a spoon drizzle the berry icing over the cannoli, lightly dust with a fine sieve with icing sugar, sprinkle with chopped pistachios & scatter the blackberries & blueberries.