Sweet Stuffed Cannelloni - cooking recipe

Ingredients

6 cannelloni tubes
350 g fresh ricotta
1/2 cup brown sugar
1/4 cup pine nuts, lightly toasted
1 lemon, zest of
2 egg whites, lightly beaten
1/4 cup finely chopped of fresh mint
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
1 candied clementine, finely chopped
1 cup pouring cream
2 teaspoons caster sugar
butter, for greasing

Preparation

Combine ricotta, brown sugar, pine-nuts, lemon zest, mint, nutmeg, cinnamon, candied clementine and egg white.
Carefully stuff cannelloni with filling and place in a buttered baking dish.
Cover with pouring cream and sprinkle with caster sugar.
Bake in a 190C oven for 25 minutes or until golden brown.
Suggestions:
Serve one cannellone on a plate with fresh berries or a tablespoon of hot chocolate sauce, made by melting equal amounts of cream and chocolate over a low heat with a teaspoon of vanilla and a cinnamon stick.