Cannoli Cream

I have loved Cannoli’s from the first time I tasted them. While I love pistachios I prefer my Cannoli’s with a smooth filling and chocolate drizzled on top. A few years ago I got a crazy idea to make homemade cannoli’s after watching how on Food network. I bought cannoli forms and all of the ingredients to make them from a Homemade Cannoli recipe from Foodnetwork. Well, favor good but not quite what I was looking for. I ended up with very few shells to fill with the cream and the cream was not the texture I was looking for from the Italian Market that we enjoy. So I played around with the recipe and came up with AMAZING Filling which I have used with premade cannoli shells that I purchase for the Italian Market. Sadly the Italian Market went out of business so I was back to the drawing board with the shells. Check out my attempt at an alternative Choffy Lace Cannoli Tarts shells in a feature blog.

Ingredients

1/4 cup cornstarch
3/4 cup sugar
1 cup heavy whipping cream
1/2 tsp dehydrated orange peels
1 cup mascarpone cheese
2 cup part skim ricotta cheese
1 tsp vanilla

Directions

In a heavy sauce pan combined cornstarch and sugar and whisk together. Stir in whipping cream and orange peels. Cook over medium heat stirring constantly until it starts to boil approximately 5 minutes. Add in mascarpone cheese and stir until completely smooth. Add in ricotta cheese and stir continually until thick and the whisk leaves tracks as you stir.

Variation Cannoli Pie

Ingredients

2 Frozen Pie Shells
1 1/2 cups heavy whipping cream
12 oz Semi-Sweet Chocolate Chips
1 batch cannoli cream.

Directions

Preheat shell according to package directions.

In a heavy sauce pan over medium heat warm combined whipping cream and chocolate chips. Whisk together until smooth.  Divide in to each of the pie shells and spread evenly over the bottom and sides. Allow to set completely (approximately 20 minutes). Fill will cannoli cream and refrigerate for 2 to 3 hours before serving.

 

 

 

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