Cannoli Filled With Pistachio Ricotta
Serves: 6
Kirstin Bosco
1 January 1970
Based on User reviews:
42
Spice
45
Sweetness
45
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Dried Cranberry2 tbsps
Amaretto Liqueur2.25 cup ounces
Mascarpone (homemade or store-bought, cold)1 cup
Heavy Cream1 cup
Vegetable OilDirections:
1
Soak the dried cranberries in the amaretto in a small bowl for 30 minutes
2
Combine the ricotta and sugar in a small bowl and whip until smooth
3
Add the mascarpone and stir to incorporate
4
Be careful not to overmix, or the mascarpone might separate
5
Fold in the pistachios and dried cranberries with their soaking liquid
6
Transfer to a pastry bag fitted with a plain tip and pipe the mixtrue into the cannoli shells
7
If you don't have a pastry bag, put the filling into a plastic bag, snip off 1 corner, and squeeze the filling out into the pastry shells
8
(Do this close to serving time so the shells won't lose their crispness
9
) Refrigerate until serving time
10
To serve, dust with confectioners' sugar, using a sieve
11
Serve chilled
12
Prepare a sanitizing solution of 1 quart of water and 1 tablespoon of household bleach
13
Rinse a large stainless steel or enameled stockpot or soup pot with the sanitizing solution and pour the milk and cream into the pot
14
Place over medium-high heat and bring to a boil, stirring as necessary with a sanitized spoon so the milk doesn't scorch on the bottom of the pot
15
Reduce the heat to low and stir in the lemon juice
16
Continue stirring slowly until the milk curdles and white curds float to the top
17
Remove from the heat and cover
18
Wait for 5 minutes while the curds solidify slightly and become firmer
19
Rinse a colander and a large piece of muslin or several layers of cheesecloth in the sanitizing solution
20
Wring out the cloth to release the excess water
21
Line the colander with the cloth and set the colander in the sink or over a large bowl
22
Using a sanitized perforated spoon, gently ladle the curds into the colander
23
Let the whey drain for 30 minutes, or until the ricotta is still moist but fairly dry
24
After about 15 minutes, lift the edges of the cloth toward the center of the colander to loosen the cheese from the cloth and facilitate draining
25
If the ricotta is still too liquid and runny in texture after 30 minutes, gather the edges of the cloth together using 1 hand, wrap a piece of kitchen string around the gathered cloth to form a bag, and tie it closed
26
Hang the bag containing the cheese from the faucet or the handle of a kitchen cabinet door and allow the excess whey to drip from the bag into the sink or a bowl
27
If adding salt, transfer the ricotta to a sanitized bowl and stir in the salt
28
Place the ricotta in an airtight container and store it in the refrigerator
29
Use within 5 days
30
Yield: 3 1/4 cups Cut the egg roll wrappers into circles 4 inches in diameter
31
Roll the wrappers around mold or pieces of aluminum tubing that are 1-inch in diameter and 4 1/2 to 5 inches in length
32
Moisten the overlapped flap of dough with water to seal each wrapper
33
Heat the oil in a large skillet until hot but not smoking, about 350 degrees F
34
Add the shells, still on the tubing, and fry, turning with tongs as necessary, until golden brown and cripsy on all sides
35
Remove immediately, using tongs, and stand the tubing on end on paper towels to drain
36
When cool, slip the cannoli shells off of the tubing
37
Yield: 8 large or 12 mini cannoli shells