Monday, June 28, 2010

Dessert: Cannoli

Now what is an Italian meal without dessert, let alone a cannoli! This is by far one of the best desserts to have after an Italian meal. I like my tiramisu, but a cannoli definitely has been in the top so far. Just something about the sweet, creamy ricotta filling, paired with pistachios and chocolate chips is like heaven. What makes a great cannoli is the shell. You can have a good filling but if the shell isn't good then the cannoli is lifeless. I've tried a ton of cannoli shells, and I find the ones with the bubbles, are flaky, slightly sweet, hit of cinnamon and the perfect crunch to the creamy middle. One day I will try a cannoli in New York, one day!

Delicious shells. 
Apparently these were my best cannoli as of late. My boyfriend even said mine tasted better then the one we tried at Villa Nova in Newport,CA.

Cannoli from Villa Nova.
I think I found the perfect recipe after doing research, comparing methods, ingredients, amounts etc. As for the shells if you have a bakery that makes awesome shells buy them! As long as the bakery I use is still around, I will continue to buy their shells. The process is very long and the dough is very tricky. It definitely saves A LOT of time. The ricotta filling takes 3 minutes flat. At least for me it does. ;)  

Cannoli By Fallon  
8 large cannoli shells
16 oz whole milk ricotta, strained ( I like Trader Joe's ricotta, although Polly-O is amazing!)
80g powdered sugar
1/4 tsp cinnamon
1/2 tsp pure vanilla extract
Mini chocolate chips
Chopped pistachios

In a strainer covered in cheese cloth, let the ricotta sit overnight in the fridge to drain. Usually the ricotta I buy isn't liquidity enough, but if I push a spoon against it, some liquid does appear. Once ricotta is drained add to the food processor and blend away. Stop every often to scrape the sides. After processing 3-4 times, add the sugar a little at a time. Next add the cinnamon and vanilla. Blend till the ricotta becomes smooth and fluffy. Add to a metal mixing bowl. Mix in chocolate chips and pistachios. I just eyeball this, make sure not to over add because it will take away from the creamy ricotta. Set in the fridge covered for 3 hours or until really chill. You want the ricotta to be like a thick paste.

Smooth and creamy. This is how it should look.
In a freezer bag or piping bag add the ricotta filling. Cut a small tip off that will fit into the cannoli shell. Fill up both sides all the way. Then decorate the sides by dipping into chocolate chips and/or pistachios. Top with a dusting of powdered sugar and serve.

You can easily double this recipe if you are making a lot of cannoli.

This is the last of the dinner posts. Now it time to get back to a normal schedule! I have some good posts coming soon.

Buon Appetito,


Diana's Cocina said...

These cannoli's look delish! The last photo has me drooling.

Tia said...

wow, great job with these - they look professionsl!