Monday, January 9, 2012

Cannoli with ricotta, chocolate and orange

This simple dessert tastes sensational, yet it is quick and easy to prepare.

Recipe from Australian Good Taste Magazine, April 2007 issue, page 58

Serves 4


250g fresh ricotta
100g caster sugar
¼ cup grated dark chocolate
2 teaspoon finely grated orange rind
½ teaspoon vanilla extract
8 cannoli shells
Icing sugar mixture, to dust


Place the ricotta, sugar, chocolate, orange rind and vanilla in a large bowl. Use an electric mixer to mix until well combined. 

Spoon the ricotta mixture into a piping bag fitted with a 1cm diameter fluted nozzle. Pipe the ricotta mixture evenly into the cannoli shells.

Arrange 2 cannoli on each serving plate. Dust evenly with icing sugar and serve immediately (otherwise shells will become soggy)

Notes & Tips

Cannoli shells are from Italian delis and gourmet food shops. If unavailable, use the ricotta mixture to fill waffle baskets or waffle ice-cream cones.

Filling can be made ahead up to 24hours prior to filling the shells. Keep covered and refrigerated.

Fresh ricotta cheese is drier than tub ricotta and will give the correct consistency in this recipe. Ricotta cheese is the main ingredient in the filling and should always be dry. If the cheese is not dry, place it in a colander which is placed in a large bowl. Cover this with a moist cloth and place it overnight in the refrigerator so that all the moisture drains out. Make sure that the cheese is dry or else the filling will not turn out thick and soft, ruining the cannoli and your efforts.

Using an electric mixer to combine the ingredients will make it nice and fluffy

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