Just a few ingredients and about 5 minutes and I'd be done. I checked the recipe given to us that evening with online recipes as I usually do and they were amazingly the same. My first effort (note the word first)
was a disaster. The ricotta cheese and powdered sugar mixed well but as it sat for a few minutes while I retrieved the pastry bag, it started to get watery. So I froze the mix.
Second effort: I unfroze the cream just enough to get it through the pastry bag but as I piped it into the cannoli shell it again turned to mush. I decided to toss the whole thing and try another day.
Meanwhile, I heard rumblings that the ricotta cheese needed to be drained though I wondered why it was never mentioned any of the directions I read. My next time out, I drained the cheese between two sheets of paper towling for two days.
Today I began attempt number three with the (hopefully) dried ricotta cheese. I added the sugar, vanilla and chocolate chips.. The mixture was solid enough to pipe into the cannoli shell and I quickly photographed the lot. But it seemed as if the cream was dissolving again, not as much, but not like ones purchased in a bakery. So I froze them again!
I'll serve the cannolis this weekend but I'm convinced there's a step missing...will check further and try again. After all, Christmas Eve is still a month away and I have enough time to perfect my cannoli to impress family and friends!
Here's the recipe:
1 cup powdered sugar
1 1/2 tsp almond extract
1 1/2 tsp vanilla extract
1/2 cup semi-sweet chocolate chips
3 cups ricotta cheese
- In a large bowl combine all ingredients together.
- Place the filling in a ziplock bag.
- Chill the filling for 30 minutes.
- Cut a corner off the bag and pipe the filling into cannoli shells.
- Sprinkle with powdered sugar and place maraschino cherries on the ends