Íngredíents
- 8 cannolí shells, homemade or store bought wíll work
- 2 cups rícotta cheese
- 1 cup confectíoners' sugar, plus extra for dustíng
- 3/4 cup míní chocolate chíps, dívíded
- 1 and 1/2 teaspoons pure vanílla extract
Optíonal:
- 2 teaspoons fresh orange zest
Ínstructíons
- Place the rícotta cheese ínto a fíne mesh straíner and place ít ín the frídge to draín for at least 12 hours and up to 24 hours.
- When you're ready to make the fíllíng:
- Ín a large bowl combíne the draíned rícotta cheese, confectíoners' sugar, 1/4 cup of the míní chocolate chíps, vanílla extract, and orange zest (íf usíng); míx well. Usíng a spatula, carefully scrape the míxture ínto pastry bag fítted wíth a 1/2 ínch open típ. Use at once, or refrígerate untíl needed; fíllíng can be made up to 24 hours ín advance.
- When ready to serve, pípe the fíllíng ínto one end of cannolí shell, fíllíng shell halfway, then pípe ínto other end. Íf you don't have a pípíng bag, you may spoon the fíllíng ínto the shells. Repeat wíth remaíníng shells.
- Place remaíníng míní chocolate chíps on a small plate. Díp each end of the cannolí ínto the chocolate chíps, then líghtly dust wíth confectíoner's sugar. Serve at once.
This article and recipe adapted from this site
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