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creamy CANNOLI maple syrup RICOTTA filling
Prep: 15 min Servings: 12by Foodessa345 recipes>I'll leave the authenticity to the ones who do it best. In the meantime, I've enjoyed tinkering with this recipe and this is what I've grown to appreciate best. It is a very lightly smooth textured mousse-like creamy filling. Versatile enough to add your own personality to it. For a dedicated post...please refer to: http://www.foodessa.com/2010/06/two-cannoli-special-and-my-first-date.html Ingredients
- . > American / Metric measures <
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- . 1-1/4 cups (300gr) fresh Ricotta*
- . 1/2 cup or more (100ml) Maple syrup
- . 1 tsp. (5ml) vanilla extract
- . 1/2 cup (100ml) whipping cream 35%
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- . ADD-IN selections (all optional):
- . 1 small orange finely zested
- . 1/4 cup (40gr) roasted almonds, coarsely crushed
- . 1/4 cup (45gr) bittersweet chocolate, finely grated
- . 1/4 tsp. (2.5ml) ground cinnamon
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- . > * Note: Do not use container Ricotta for this recipe. I highly recommend an effort towards buying the best fresh Ricotta...please inform yourself through your Cheese specialty store.
Directions
- . In a medium bowl, whip the 35% cream and set aside to chill in the refrigerator.
- . Get all the other 'Add-in' selections prepared and also set aside.
- . In another medium bowl: Mix the ricotta, the Maple syrup and vanilla extract with an electric beater to ensure smoothness.
- . Lightly with a spatula, gradually fold the whipped cream into the ricotta mix and combine until streaks have disappeared. Lastly, gently fold in the rest of your 'Add-in' selections and you're done.
- . Cover and place into the refrigerator for at least 30 minutes before pipe filling the cannoli shells. Note: This mix can be done the day ahead and piped right before serving. The shells will be crunchier that way.
- . Enjoy this specially created cannoli cream filling...buon appetito and Claudia's flavourful wishes...FOODESSA.com
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