I've searched the internet and other than ricotta, sugar and vanilla, I'm not finding any recipes for cannoli cream. The combo ain't bad at all, but I feel like I'm missing a secret ingredient (not the choco chips or citrus pieces). Help me with a killer recipe for the stuff. Please!What's a great authentic recipe for cannoli cream?
In Italy we just use fresh ricotta and sugar.
Added options are:
1. orange or lemon zest.
2. 1 teaspoon bitter cocoa powder (increase the sugar).
3. instant coffee
4. vanilla.
5. Brandy, or Rum, or Sambuca, or Frangelico, or Galliano, etc.What's a great authentic recipe for cannoli cream?
rose water! Report Abuse
We put a teaspoon of rose water in the filling mixture really gives a nice flavor Report Abuse
Well, those are the basics for the cheese filling... you could experiment and whip together part ricotta and part marscapone cheese - but all marscapone wouldn't work, too rich!
A good quality, (dark dark) chocolate, shaved into shards and folded in at the last minute, (with extra shards for coating the exposed ends), is necessary.
The cannoli shell is also one of the important differences between an okay pastry and something fantastic - it needs to be authentic and freshly prepared - made with wine - for it to have that ';true, old-world'; flavour.
Good luck %26amp; cheers!
amaretto
Cannoli Cream
Serves: 8
(Ricotta Cream)
Category: Pastries
Makes about 4 cups
This cream is good not just as a filling for cannoli shells or cream puffs but also layered with fresh fruit as a spoon dessert. It can be made up to 24 hours before using.
2 pounds whole or part-skim milk ricotta cheese, drained, if necessary
__To Drain Ricotta ..........Click the Edit tab and select this entry to learn more.
1 1/2 cups confectioners' sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
2 ounces semisweet chocolate, chopped (optional)
2 tablespoons chopped candied orange peels or citron (optional)
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