Here is the classic recipe for Sicilian cannoli cream, the traditional one made with sheep’s milk ricotta and powdered sugar, enriched with chocolate chips and candied orange peel. Perfect for filling crunchy cannoli as the Sicilian tradition demands.
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring, All seasons
Ingredients
- 2 cups sheep's milk ricotta
- 1 cup powdered sugar
- 2.8 oz dark chocolate chips
- 1.75 oz candied
- tablespoons vanilla
Tools
- 1 Bowl
Steps
1. Drain the ricotta well
Place the sheep’s milk ricotta in a fine mesh sieve over a bowl and let it rest in the fridge for at least 4-6 hours (better overnight) to remove excess whey. The cream will be firmer and velvety.
2. Sift the ricotta
Pass the well-drained ricotta through a sieve or briefly blend it with an immersion blender to obtain a smooth and creamy texture.
3. Add the sugar
Add the powdered sugar to the ricotta and mix until you get a homogeneous cream. You can adjust the amount of sugar to your taste.
4. Flavor the cream
Add, if desired, a pinch of cinnamon and the vanilla seeds (or extract) to further perfume the cream.
5. Add chocolate and candied fruit
Combine the dark chocolate chips and candied fruit cut into cubes. Mix well to distribute evenly.
6. Rest in fridge
Cover the cream with cling film and let it rest in the fridge for at least 1 hour: it will firm up and be easier to fill the cannoli.
7. Fill the cannoli
Fill them just before serving to maintain the crispy crust of the shell. Use a piping bag.
The sheep’s milk ricotta is essential for the true Sicilian cream: more flavorful and creamier compared to cow’s milk ricotta.
If the cream is too liquid, you can add a tablespoon of cornstarch or some well-drained ricotta.
For a modern variation, you can use chopped pistachios, hazelnut crumbs, or even melted chocolate to glaze the ends of the cannoli.
