Wednesday, October 3, 2012

Cannolis - fast and fabulous!

Made some homemade ricotta cheese the other day, enjoyed it as a topping on crostini. Enjoyed it again on baked figs, drizzled with honey. Had it cold on hot thin spaghetti with a little olive oil and some grated parm- I love the way it starts to melt into the pasta...still had fresh ricotta, so I bought some mini cannoli shells, and had basically an instant dessert that my daughter raved about!

Cannoli Cream

  • 2 cups fresh ricotta
  • 1 cup confectioners sugar
  • 1 tsp vanilla extract
  • mini chocolate chips, or chopped dark chocolate 
  • chopped citron if you have any, about 1/4 cup or 1 tbs grated lemon peel
  • mini or full size cannoli shells

Mix ricotta, sugar and vanilla. Mix well - you can use an electric mixer if you want. Add chocolate and citron or grated lemon peel. Fill shells right before serving or they will get soggy. Sprinkle with confectioners sugar.

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