Cannoli Filling Recipe with Ricotta
YIELD: Approx 16 mini shells
FILLING:
* 1 pound ricotta cheese
* 1/4 cup cornstarch
NOTE: You may need to use a bit more cornstarch and use only non fat milk, if you have high cholesterol.
* 1 1/3 cups milk (WHOLE milk if you can - otherwise improvise and use more cornstarch)
* 1/2 cups sugar (I use powdered)
* 1/2 tsp almond extract
* 1/2 tsp vanilla extract
* 1/4 tsp cinnamon (This is optional - my kids actually hope I DON'T add it!---BUT I usually do! :-) )
* In a bowl, slowly whisk 1 cup of the milk into the cornstarch until it becomes smooth.
Let sit about 20 minutes.
* Put mixture into sauce pan and add the remaining milk and sugar to the milk-starch. Stir over a low heat until it is thick and smooth. Remove from heat.
* Stir in the almond and vanilla extracts.
Place a piece of plastic wrap on the surface of the filling to avoid "skin" (you know that gross stuff)
* Wait for mixture to come to room temperature. Find something to do in that time, but it does need to cool.
* AFTER the mixture is at room temperature - THEN add the ricotta cheese and cinnamon to the cornstarch.
* Pipe the filling into cannoli shells.
FILLING:
* 1 pound ricotta cheese
* 1/4 cup cornstarch
NOTE: You may need to use a bit more cornstarch and use only non fat milk, if you have high cholesterol.
* 1 1/3 cups milk (WHOLE milk if you can - otherwise improvise and use more cornstarch)
* 1/2 cups sugar (I use powdered)
* 1/2 tsp almond extract
* 1/2 tsp vanilla extract
* 1/4 tsp cinnamon (This is optional - my kids actually hope I DON'T add it!---BUT I usually do! :-) )
* In a bowl, slowly whisk 1 cup of the milk into the cornstarch until it becomes smooth.
Let sit about 20 minutes.
* Put mixture into sauce pan and add the remaining milk and sugar to the milk-starch. Stir over a low heat until it is thick and smooth. Remove from heat.
* Stir in the almond and vanilla extracts.
Place a piece of plastic wrap on the surface of the filling to avoid "skin" (you know that gross stuff)
* Wait for mixture to come to room temperature. Find something to do in that time, but it does need to cool.
* AFTER the mixture is at room temperature - THEN add the ricotta cheese and cinnamon to the cornstarch.
* Pipe the filling into cannoli shells.
Cannoli Filling Recipe with Mascarpone
YIELD: Approx 16 mini shells
FILLING:
* 3/4 cup whole milk ricotta cheese (drained overnight w/ cheesecloth & squeezed dry)
* 3/4 cup mascarpone cheese
* 1/4 cup powdered sugar
* 1/2 tsp vanilla or Grand Marnier
* 1/2 tsp ground cinnamon
* pinch of salt
* Mix filling ingredients together.
* Cover and refrigerate until ready to use (at least a couple of hours).
* Use a ziploc ( cut the corner ) and pipe into the shells.
* Let the filling smoosh out of each end of the shells, just a tad.
* Keep the cannoli refrigerated until dessert time or whenever you are ready to serve.
* Some people sprinkle powdered sugar on top right before serving.
Servings: 16
FILLING:
* 3/4 cup whole milk ricotta cheese (drained overnight w/ cheesecloth & squeezed dry)
* 3/4 cup mascarpone cheese
* 1/4 cup powdered sugar
* 1/2 tsp vanilla or Grand Marnier
* 1/2 tsp ground cinnamon
* pinch of salt
* Mix filling ingredients together.
* Cover and refrigerate until ready to use (at least a couple of hours).
* Use a ziploc ( cut the corner ) and pipe into the shells.
* Let the filling smoosh out of each end of the shells, just a tad.
* Keep the cannoli refrigerated until dessert time or whenever you are ready to serve.
* Some people sprinkle powdered sugar on top right before serving.
Servings: 16
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