Gluten-free Cannoli with Vegan Pistachio Cream

Pistachio Paste

• 250 g pistachio nuts, salted, shelled, roasted, plus extra crushed for garnishing

Pistachio Pastry Cream

• 100 g granulated sugar
• 60 g cornflour
• 1 pinch ground turmeric
• 1 pinch fine sea salt
• 500 g soya milk, unsweetened
• 1 tsp vanilla bean paste
• 60 g vegan butter, diced
• ¼ tsp almond extract

Cannoli Shells

• 50 g vegan butter, diced
• 2 large eggs
• 50 g sugar
• 375 g gluten-free plain white flour
• 2 ½ tsp unsweetened cocoa powder
• 50 g sweet Marsala wine
• 1000 g sunflower oil, for frying
  of vegetable oil, for frying