creamy CANNOLI maple syrup RICOTTA filling Recipe
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 <
- .
- . 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.
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
Adding to Planner
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% |
Languages
Reviews
June 25, 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.
Comments
June 29, 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.
