Gaznates de coco y cajeta

1.For cajeta, combine bicarbonate of soda and 1 tbsp goat’s milk in a bowl, set aside. Bring milk, sugar, corn syrup, cinnamon and remaining goat’s milk to the boil in a large saucepan over medium-high heat, stirring to dissolve sugar. Add bicarbonate of soda mixture, stir occasionally until bubbles die down and mixture begins to turn caramel (20-30 minutes; if mixture bubbles up too much, transfer to a larger pan), reduce heat to low and stir continuously until caramel (10-15 minutes). Add apera and 75ml hot water, stir to dissolve, then strain through a coarse sieve. Thin to drizzling consistency with hot water if necessary, then set aside.

2.Meanwhile, combine flour and a pinch of salt in a bowl. Add lard, rub into flour with fingertips, add brandy and enough water to make a soft dough (about 90ml), turn onto a work surface and knead to combine. Transfer to a bowl, cover, set aside to rest (30 minutes).

3.Preheat oil in a deep-fryer to 170C. Roll dough through a pasta machine, starting at widest setting then reducing settings notch by notch until dough is 7-8cm wide and 3mm thick. Cut into pieces long enough to wrap around metal cannoli tubes with edges overlapping, wrap tubes, brush edge with eggwhite and press to seal. Repeat with remaining tubes and deep-fry in batches until golden (3-5 minutes). Drain on absorbent paper until cool enough to handle, slide pastries from cannoli tubes and set aside until cool.

4.Whisk cream and crème fraîche in a bowl to firm peaks, then transfer to a piping bag and pipe into pastries. Serve gaznates with cajeta and coconut for dipping.