Ricotta cream for cannoli pies pastries, very delicious and definitely basic to which you can add chocolate chips, candied fruit, chopped nuts or… In short, a very simple recipe that can be used to fill a cake or a muffin to fill Sicilian cannoli even those shells that are already available in almost every supermarket and to garnish the shortcrust pastry shell.
The ideal ricotta for this recipe is sheep’s but if you don’t like it, use cow’s ricotta making sure to drain it very well to get it as dry as possible!
And if you want to experiment, here’s my recipe to make ricotta at home and you’ll taste how good it is!
And given the period, here’s the recipe for QUICK PANDORO CANNOLI
quick pandoro cannoli read → ↓ https://blog.giallozafferano.it/asilannablu/cannoli-veloci-di-pandoro/
RICOTTA CREAM for cannoli pies pastries
The ASI kitchen
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: to fill 7/8 cannoli
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RICOTTA CREAM for cannoli pies pastries
- 2.2 lbs ricotta (better if sheep's and well-drained)
- 1 cup sugar
- to taste chocolate chips (to taste)
- to taste candied fruit
TOOLS RICOTTA CREAM with cannoli pies pastries
#adv
- Sieves
- Spatulas
- Plastic wrap
- Bowls
- Colanders
FOR THE PREPARATION OF THE RICOTTA CREAM RECIPE for cannoli pies pastries
it is essential to choose a top-quality ricotta because it is the main and, I would say, only true star of the preparation…
Therefore, you need to drain the sheep’s ricotta well, which means placing the ricotta in a fine mesh strainer or a colander placed over a plate or a bowl that can collect the whey that will be produced during the resting period.
Cover with food-grade plastic wrap and leave in the refrigerator overnight, and then the ricotta will be perfect and creamy to make the cream.
Now, at this point, I take the ricotta and combine it with the sugar mixing very well to blend and obtain a soft cream that I put back in the refrigerator for at least a couple of hours covered with plastic wrap.
After this additional resting time, I sift again the ricotta cream and complete the sweet ricotta cream by adding the chocolate chips and/or the mixed candied fruit and proceeding with the filling of cannoli, desserts, tartlets, etc. etc.
Enjoy your meal!
Annalisa
