Cannoli Filling # 1: (Will fill 8 large cannoli):
Cream drained ricotta until very smooth
Strain ricotta cheese.
once strained, add to a food processor with a sweeping blade.
add sour cream, powder sugar, (cut up) cream cheese, heavy cream, vanilla extract.
blend until combined and texture is of cannoli texture and firmness.
taste and add additional things.
For filling, place sugar and cornstarch in
void drying. Let cool.
Filling with Ricotta and Toblerone : In a
>cannoli shells set the ricotta
dough around a metal cannoli tube, overlaping the ends and
Beat ricotta cheese and 1 1/2
To Make Filling: Combine ricotta cheese, 1 1/4 cups
In a large bowl, beat ricotta, powdered sugar, cream, allspice and cinnamon until combined. Stir in lemon zest and chocolate chips. Transfer to a piping bag fitted with a large plain tip.
Fill brandy snap cannoli shells with cannoli filling. Coat ends in crushed pistachio.
For filling, Combine ricotta cheese, sugar, cocoa powder, and vanilla in a medium bowl; Stir or beat until smooth, fold in chocolate pieces; Cover and chill.
Spoon filling into a pastry bag fitted with a large tip; Pipe filling into cones.
Sift powdered sugar over cones; Chill UP TO 1 Hour.
Don't let set longer, they will get soggy.
atter into prepared muffin cups, filling each about two-thirds full
b>cannoli filling, in a food processor, puree chopped pineapple until smooth. Add ricotta
Start out by crushing your shells or cookies in a large Ziploc baggie. Set aside.
In a large bowl, stir ricotta cheese with sugar until combined. Mix in amaretto liqueur and cinnamon.
In a small bowl, combine pistachios, almonds, cherries (drained of all liquid), and mini chips.
In a clear glass, sprinkle a bit of the shell crumbles in the bottom, spoon cannoli filling on top about 1/2 inches, sprinkle about 2 tbsp of nut mixture and repeat with another layer of of each alternating until the cup is full.
Enjoy!
FILLING:
Drain ricotta overnite by placing a paper
Zest the orange and mix all ingredients in a mixing bowl.
Mix on high speed for one minute scraping the bowl once or twice.
Put the filling in a gallon sized zipper bag in the refrigerator for one hour or longer. Overnight works well.
Fill in cannoli shells by cutting a corner off the zipper bag and gently squeezing into one end of the cannoli shell, repeat on the other end.
You can also serve on cookies or as a dip.
owl, stir to combine the ricotta, mascarpone, vanilla extract and powdered
In a medium bowl, stir together the ricotta cheese and confectioners' sugar. Fold in the citron. Chill until cold. Use to fill cannoli using a pastry bag.
Beat Ricotta cheese with powdered sugar and vanilla.
Add chocolate chips.
Fill shells.
Dip ends in nuts and top with powdered sugar.
Whip the cream until stiff, add the sugar. Now you can add the candied fruit or the chocolate chips, or whatever you like!
Fill the shells and dip ends in the grated chocolate. Some folks like ground pistachio nuts instead of grated chocolate - I've even seen cookie 'sprinkles' used. Dust the cannoli with confectioners sugar just before serving.
Pass
Ricotta cheese through a sieve or strainer, then lightly hand mix with confectioners sugar, vanilla and cinnamon.
Add chocolate and candied fruit.
Refrigerate mixture until ready to fill shells.