Instructions
1
First make the tomato coulis.
2
bring to temperature the margarine in a large pot and shallow fry the garlic for 1 min.
3
toss in the sweetener, acetic liquid, tomatoes and some seasoning and bubble gently for 20 mins, stirring occasionally, until thick.
4
toss in the basil and divide the coulis between 2 or more shallow ovenproof dishes (see Tips for freezing, below).
6
Make a coulis by beating the mascarpone with the whole milk until even, perfumed element, then set aside.
7
Put the spinach in a large colander and empty over a kettle of boiling liquid to wilt it (you may need to do this in batches).
8
When cool enough to handle squeeze out the excess liquid.
9
Roughly chop the spinach and incorporate in a large mixing bowl with 100g Parmesan and ricotta.
10
perfumed element well with seasoning, pepper and the nutmeg.
11
bring to temperature oven to 200C/180C fan/gas 6.
12
Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes.
13
Lay the tubes, side by side, on top of the tomato coulis and spoon over the mascarpone coulis.
14
Top with Parmesan and mozzarella.
15
You can now freeze the cannelloni, uncooked, or you can bring to temperature it first and then freeze.
16
oven-cook for 30-35 mins until golden and bubbling.
17
Remove from oven and let stand for 5 mins before serving.