Cannoli (filling)
Recipe Ingredients:
| 1 1/2 | cup | milk |
| 2 | tsp | vanilla extract |
| 6 | Tbsp | cornstarch |
| 3 | cup | ricotta - just less than a 2 lb tub (cou |
| 1 | cup | pistachios, chopped (1/2 cup for filling |
| 1/2 | cup | semi-sweet chocolate mini-morsels |
| 1 | cup | confectioner sugar |
| 1 | stick cinnamon | |
| 1/4 | tsp | almond extract |
| 1 | orange rind |
Recipe Instructions:
| 1. | Put 3 cups of ricotta in mixer set on 4 (med high) for 10 minutes. Place bowl in refrigerator to keep cool. |
| 2. | In saucepot on medium low heat (#3 - #4) add: 1-cup confectioner sugar 6 tablespoons cornstarch – go easy on the cornstarch – start with 4 tablespoons 1-½ cups of milk 1 cinnamon stick 2 teaspoons vanilla extract ¼ teaspoon Almond extract Orange rind Stir until it thickens into a paste or Jell-O like (will take a while). |
| 3. | Remove from heat and let cool. Remove cinnamon stick and add ricotta, refrigerate for 30 minutes. |
| 4. | Add ½ cup citron (or pistachios) and ½ cup mini-morsels and mix by hand. Mix well and refrigerate until ready to fill shells. |
| 5. | When ready to eat, fill shells. Sprinkle ends with remaining ½ cup chopped Pistachios. Sprinkle cannoli with powdered sugar. |
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