Walnut and blue cheese cannoli

Preparation time
1-2 hours

Cooking time
10 to 30 mins

Serves
Serves 2

Saturday Kitchen Chefs - Michel Roux Jr
By Michel Roux Jr.

For the cannoli

  • 200g/7oz polenta
  • 220g/8oz plain flour, plus extra for dusting
  • 1 tsp xanthum gum
  • 20g/¾oz butter
  • 1 tbsp olive oil
  • pinch salt
  • vegetable oil, for deep-frying

For the candied walnuts

  • 1 tbsp butter
  • 2 tbsp sugar
  • 100g/3½oz walnuts

For the filling

  • 120g/4½oz cream cheese
  • 2 tbsp blue cheese
  • 20ml/¾fl oz single cream
  • 1 lemon, zest only
  • salt and freshly ground black pepper

To serve

  • 1 pear, cored and thinly sliced on a mandolin
  • frisée salad leaves, separated
  • drizzle olive oil
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