3 questions about Cannolli's?!
Answers: I bought "Bucket Cheese" today....can I use that for Cannolli filling? Also, if I make the filling today, will it be OK overnight in the fridge? One last thing.....does anyone have a good Cannolli recipe? Thanks.
1/2 pint whipping cream
1 lb ricotta cheese
1/2 cup confectioners' sugar
Whip the cream until stiff, add the sugar and cheese. Now you can add the candied fruit or the chocolate chips, or whatever you like! Fill the shells and dip ends in the grated chocolate. Some folks like ground pistachio nuts instead of grated chocolate - I've even seen cookie 'sprinkles' used. Dust the cannoli with confectioners sugar just before serving.
The filling will taste even better the next day but I would suggest that you don't fill until ready to serve.
I am not sure what bucket cheese is.... my family and I use ricotta cheese to make cannolli's. The filling is ok over nite in the fridge ... and here is a recipie I use.. all the best!
3/4 cup cornstarch
4 cups milk
1 1/2 cups sugar
1 1/2 tsp almond extract
1 1/2 tsp vanilla extract
1 1/2 tsp cinnamon
1/2 cup semi-sweet chocolate chips
3 pounds ricotta cheese
1/2 cup toasted almonds, toasted
1/2 tsp orange zest
In a saucepan, slowly whisk 1 cup of the milk into the cornstarch. Whisk until smooth. Let sit about 20 minutes.
Add the remaining milk and sugar to the milk-starch and stir over a low heat. Continue stirring 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" and allow to cool to room temperature.
Add the ricotta cheese, cinnamon, chocolate chips, almonds, and orange zest to the the cornstarch and pipe the filling into cannoli shells.