prettycupcake Posted 19 Apr 2013 , 2:00pm
post #1 of
4 replies
gbbaker Posted 19 Apr 2013 , 3:50pm
post #2 of

When I make cannoli filling I drain the whey out for 2 or 3 days so it's drier.  I use Nick Malageri "s recipe for cannoli filling.  I also have seen people use a bit of gelatin in to stabilize the mixture.

prettycupcake Posted 19 Apr 2013 , 4:36pm
post #3 of
Quote:
Originally Posted by gbbaker 

When I make cannoli filling I drain the whey out for 2 or 3 days so it's drier.  I use Nick Malageri "s recipe for cannoli filling.  I also have seen people use a bit of gelatin in to stabilize the mixture.

Oh darn...so would you say the filling that I made is unusable? I don't have 2-3 days because the cake has to be ready by Saturday.....Not sure what to do now... icon_redface.gif

gbbaker Posted 19 Apr 2013 , 7:56pm
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What does the filling look like now?

theresaf Posted 19 Apr 2013 , 8:16pm
post #5 of

I've made cannoli filling (for cannoli dip not for a cake) It's a variation of a recipe by Jeff Mauro from Food Network.

My proportions - and of course you can double- are as follows

1 cup ricotta drained

1/3 cup powdered sugar

1/2 cup heavy cream

1.5 tablespoons total liquid (whether its orange juice, orange liquer, orange extract/combo with orange juice)

1/2 orange, zested

 

1/4 cup + miniature semisweet chocolate chips
1/4 cup pistachios, coarsely chopped ( can use even less)


Mix the ricotta, sugar and liquid until well combined in a large bowl. Whip the cream in a separate bowl until soft peaks form, using a hand mixer. Fold the whipped cream and chocolate chips gently into the ricotta mixture.  Add orange zest and fold as well.  If it seems too liquidy - you can add more powdered sugar.  Refrigerate for at least an hour and it will firm up more.  Sprinkle crushed pistachios before serving.

 

 

Good luck!

Theresa

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