Sicilian Cannoli Ricotta Cream

Sicilian Cannoli Ricotta Cream

Many of you have asked for my mother’s recipe for cannoli.  I was saving it for the cookbook but I will give you a part of it here.  I don’t have pictures of the steps to make the shells. What I am going to do is give you our Sicilian Cannoli Ricotta Cream recipe, the one we use for cannoli, the Christmas Cassata, and creampuffs.  It is delicious!  You can also fill your cannoli shells with the Sicilian Cream recipe that you received to download when you signed up on cucinalucia.com.

For now, I will tell you to buy cannoli shells, available in Italian grocery stores. Home-made are better but in the meantime, bought shells will work.  So here is the recipe for Sicilian Ricotta Cream.

Sicilian Cannoli Ricotta Cream

Fills about 8 large cannoli or 12 mini cannoli

Ingredients:

Cannoli shells, about 8 large or 12 mini

1/2 c. cornstarch
2/3 c. sugar
2 c. milk
1 1/4 lb. ricotta cheese, whole or part-skim
3/4 tsp. clear vanilla flavor
1/2 tsp. lemon extract

Small pieces of milk chocolate cut from a candy bar, start with 1 tablespoon
8 oz. slivered almonds

Directions:

In a medium sized heavy pan measure the cornstarch and sugar and whisk together. Measure the milk and pour about 3/4 of a cup into the cornstarch and sugar mixture. Whisk until it is smooth with no lumps.  Add a little more of the milk it if is too thick. When it is all mixed and smooth, stir in the remainder of the milk.

Weigh the ricotta cheese and set aside.

On medium heat whisk the cornstarch, sugar, and milk until it starts to thicken.  Keep stirring until it gets thick.  Add the ricotta to the mixture and continue to whisk until it is smooth and thick. Stir in the vanilla flavor and lemon extract.

Let it cool in the refrigerator before filling cannoli.

Cut milk chocolate bar into small pieces.

Cut slivered almonds in half and place on a low sided cookie sheet. Bake at 350 degrees for about 2 minutes.  Watch closely as they easily burn. Add additional time until they are lightly toasted.

When Sicilian Cannoli Ricotta Cream is cold, stir in small pieces of milk chocolate, starting with one tablespoon. Fill cannoli using a knife.  After filling, dip each end in toasted almonds. Sprinkle with confectioners sugar.

 

 

 

 


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