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8 cannelloni |
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Cook in boiling water until just tender, pat dry. Deep fry until lightly browned. |
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Stuff |
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filling |
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350g ricotta |
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combine |
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2 tablespoons coconut |
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toast |
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1/4 cup icing sugar |
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sift |
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2 tablespoons Galliano |
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sauce |
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Pour heated sauce over, garnish with blackberries and kiwi fruit |
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1/2 cup cassis |
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combine, cook, stirring, several minutes, sieve |
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8 passion fruit |
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2 tablespoons icing sugar |
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stir in |
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