Cannoli Alla Siciliana (Filling) Recipe
- 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
- 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.
ricotta, heavy cream, sugar, cocoa, chocolate bits, vanilla
Taken from cookeatshare.com/recipes/cannoli-alla-siciliana-filling-98997 (may not work)