Thursday, June 15, 2006

Ricotta Filled Cannoli

I'll be posting on how to make the cannoli shells a little later but for now I'll deal with the filling. This is the more traditional Sicilian version filled with a mix of ricotta and glacé fruits.


Ricotta Filled Cannoli

300g fresh ricotta
100g icing sugar, sifted
assorted glacé fruits (I've used orange slices, cedro, pear and apricot)

The key is to use real ricotta - not that stuff that's found in tubs in the supermarket. It just won't work. You need to find basket pressed ricotta at a good deli.

For this amount of filling I've used 2 orange slices, 1 pear, 2 apricots and a small piece of cedro. You don't want to overcrowd the ricotta with fruit so use it sparingly. You'll also need to dice the fruit quite small as you'll be piping this into the cannoli tubes and you don't want pieces of fruit stuck in the nozzle.

Push the ricotta through a sieve and into a bowl then add in the sifted icing sugar. Stir well before adding in the diced glacé fruit. Continue mixing until it's well amalgamated. Store covered in the fridge until ready to use.

Your cannoli shells need to be cold and you need to fill them just before you want to serve them.

Use a large star nozzle to pipe the filling into the tubes - pipe in one end before turning and piping the other end.


Dust with icing sugar and serve.

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  1. Haalo, you are such a tease! What can I do with the filling when I don't have the shell. Although the filling sounds good enough to eat with just a spoon!

  2. There is a saying about waiting and good things ;) but it is coming along with the crema pasticcera filling! You can use this filling sandwiched inside sponge cakes and then covered with meringue, kind of like a cassata though the spoon thing isn't too bad either.


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