I promised that I would share a recipe using the homemade mascarpone cheese substitute that I did in a video last week and this is it! My homemade cannoli cream with ricotta and mascarpone. I know that you will love these as much as the people that I made them for!
I am using a premade shell for my cannoli and mini ones at that. I purchased mine from a restaurant supply but you can easily find these at the bakery counter of better grocers or Italian delis who will gladly sell you the shells that in many cases may be made on the premises. If you cannot attain them like that I will leave you some links to where you can get some in as large or small amounts as you like. I did not choose to make the shells because I did not want to go to the effort of frying a bunch of shells knowing that most people will not go to that step. These premade shells are delicious and they fit the bill. You do what you prefer in this case!
My filling always starts with drained, whole milk ricotta cheese. A two pound tub in this case was set in a fine mesh sieve that I lined with paper towel and placed in the fridge for a few hours You can do this overnight as well. The brand I use "Galbani" is normally very thick and never too watery. So it is a good place to start. Draining just ensures no watery mess. I added half of the amount of homemade mascarpone cheese we made in a previous video which ended up being about 1 1/2 cups. This was whipped together with powdered sugar, vanilla bean paste and a very small amount of my magic ingredient, Fiore Di Sicilia. A wonderful infusion of orange oil and vanilla. There is no subsititue here but you can use orange extract and extra vanilla if you prefer as well as a heathly dose of freshly grated orange zest. My grandfather used finely chopped candied orange peel in his and it was fabulous! A sprinkling of allspice and cinnamon top off the mix. All this gets whipped up then mini chocolate chips are added if desired. We always add the chocolate. Optionally you can add finely chopped pistachios here, but I opted to use those as a decoration.
Homemade Mascarpone Cream Substitute video: bit.ly/3rGlzGy
At this point you can refrigerate the filling for a couple of hours to help it get nice and thick. Then put it in a piping bag or a ziplock bag and snip the corner amply. Use the tip to guide into the end of either a mini or standard cannoli shell and pipe gently until it is filled from end to end. Then you can proceed to fill what you need then dip each end in either mini chocolate chips, chopped pistachios or a combination of the two. Again, my grandfather used to use a piece of candided peel on one end and a candied cherry on the other. There is no wrong answer here. The only things required to have good cannoli are the shells and good cheese!
After all the cannoli are decorated, let a good bit of powdered sugar snow down upon them because a cannoli is not a cannoli in my book unless it has a bunch of sugar on top! And that's it! Easy homemade Cannoli! You can make the cream up to three days in advance. You can use it for up to a week after you make it. You should not freeze the filling or it will become watery upon thawing.
I suggest that you only fill what you will eat or give on the day you make these and have more in reserve to make more as the demand arises. You don't want the shells to become soggy. I will say I made these and took some to a friends for dinner the night we made the video. These were still nice and crunchy three hours after I made them and they were in the fridge for at least two of those hours. So if you make them for the same day you should be fine but they will not remain crisp if refrigerated for longer than a day and these do need to remain in the refrigerator.
I hope you give my homemade cannoli cream with ricotta and mascarpone cheese a try sometime soon and I hope you love it!
Happy Eating!
You can find a printable version of this recipe here: bit.ly/3cEREKU
You can find cannoli shells here; amzn.to/31DLBjc
Get my cookbooks here: bit.ly/1cqM5R
Business Inquiries can be sent to:
info@noreenskitchen.com
Check me out on social media!
Facebook: on. 12bdibt
Instagram: bit.ly/12bdqrp
**MAILING ADDRESS***
Noreen's Kitchen
PO Box 14173
New Bern, NC 28561
Have a question for me? Send me an email:
info@noreenskitchen.com
Noreen's Kitchen Community Guidelines (The Rules)
bit.ly/2i7VocU
Any links to Amazon are, in many cases, affiliate links.
Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.