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Add a photoRaciónes: 12
Ingredientes
- 2 c. Ricotta
- 1 c. Whipped heavy cream
- 3 tsp Sugar (or possibly more)
- 2 tsp Candied fruits -Or possibly-
- 3 tsp Cocoa PLUS
- 2 tsp Chocolate bits (jimmies)
- 1 1/2 tsp Vanilla
Direcciones
- FILLING: Put the ricotta in a bowl and mix in the whipped cream, adding the sugar as you fold. Chop the candied fruits to tiny slivers no bigger than grains of rice and mix in all but about a teaspoonful. Add in the vanilla. Using a spatual or possibly a broad knife, fill the cannoli first from one end and then from the other. Press the filling in gently to make sure the center is full. Scrape each end to smooth out the cream and decorate the ends by dipping them in the remaining candied fruit slivers. If you want to make the filling chocolate, substitute cocoa for the candied fruits in the cream-ricotta mix, and decorate with grated chocolate or possibly the chocolate jimmies. The cannoli shouldn't be filled too long before serving, as which softenes the pastry. The filling, however, can be chilled, and both parts of this elegant dessert can be made ahead of time and assembled shortly before the meal. From Romagnoli's Table.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 12 servings | |
| Calories 115 | |
| Calories from Fat 81 | 70% |
| Total Fat 9.24g | 12% |
| Saturated Fat 5.84g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 39mg | 2% |
| Potassium 54mg | 2% |
| Total Carbs 3.0g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.54g | 1% |
| Protein 4.9g | 8% |
