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.
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...
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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