Saturday, January 7, 2012

Sara's Cannolis

This is the recipe for the filling for my mom's cannolis. When I get the recipe for the shell I will add that too.
This stuff is *DELICIOUS* even without the shell and could easily be the base for other desserts if you wanted to be creative. mmm a cake with this between the layers for instance... drizzled with some grand marnier... you get the idea.

3 lbs fresh ricotta cheese

3 tbsp. grated semi-sweet chocolate

2 tbsp. finely minced candied orange peel

3/4 cup confectioners’ sugar

1/4 cup crème de cacao or other sweet liqueur

1/2 cup chopped pistachio nuts

1/2 cup chopped toasted almonds

Note: Candied cherries or candied mixed fruit can be substituted for candied orange peel

Beat ricotta vigorously for 2 minutes. Add sugar and liqueur and continue beating for

5 minutes longer, or until smooth. Mix in chocolate and orange, stir in nuts, until well

combined. Store in refrigerator until ready to serve.

Fill pastry bag (medium tip) with filling and stuff cannoli shells starting with one end and

then the other. Sprinkle with confectioners’ sugar if desired.

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