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Add a photoI'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
Ingredientes
- . > American / Metric measures <
- .
- . 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%
- .
- .
- . 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
- .
- . > * 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.
Direcciones
- . 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 12 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
Evaluaciones
25 de Junio de 2010
I make my own shells and think they are so much better. They are lighter and you can add a little cocoa to make cholocate shells. I'll post the recipe at some point. This filling sounds really nice. I'll be in New England in the Fall and I think I'll make these for my family. We get fresh maple syrup, will be a nice change. I agree about the Ricotta, shouldn't even bother making them if your not going to use the best qualaity you can buy.
Comentarios
29 de Junio de 2010Ok, I am officially drooling over this recipe! I would love to try making my own cannoli, since it is something that is not readily available where I live. And, I just got some maple syrup, so this sounds like a lovely use for it.
