Cannolis with Honey Ricotta Filling – Recipe Ingredients For the Filling:
1 15 ounce container whole milk ricotta
¼ cup honey
¼ cup powdered sugar
1 vanilla bean, scraped (or substitute 2 teaspoons vanilla extract)
1 ½ cups heavy cream, whipped to stiff peaks
Miniature chocolate chips for garnish
20-30 miniature cannoli shells, plain or lined with chocolate
One plastic piping bag (or a gallon sized ziplock bag)
For the filling, whip the heavy cream in the bowl of a stand mixer to stiff peaks and then set aside in the refrigerator. In a mixing bowl combine the ricotta cheese, honey, powdered sugar, and the scraped seeds of the vanilla bean (or vanilla extract). Fold in the whipped cream. If you’d like to have a stronger honey taste to the filling add more, one tablespoon at a time, until your desired taste is achieved.
If you plan to serve and eat the cannolis immediately: spoon the filling into a piping bag or a large ziplock bag. Snip the corner of the bag and pipe the filling into the cannolis, making sure to not overfill them. Press the miniature chocolate chips onto either end of the cannolis.
If you plan to serve the cannolis later and need to make them ahead of time I highly suggest using cannoli shells that are already pre lined with chocolate, or lining the shells with chocolate yourself and allowing them to dry before filling. This way the cannolis won’t get soggy in the refrigerator before you need to serve them.
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