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Ingredients Jump to Instructions ↓

  1. 1 cup unsalted pistachios

  2. 1 cup heavy cream

  3. 2 tablespoons sugar

  4. 2 tablespoons golden raisins

  5. 1 cup chopped bittersweet chocolate

  6. 1 cup ricotta

  7. 14 cannoli shells

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Toast the unsalted pistachios in the oven for 10 to 15 minutes or until crisp . Pull from oven, cool and finely chop . Place chopped pistachios in a bowl. In the bowl of an electric mixer , whip the heavy cream with 1 tablespoon of sugar until it holds a soft peak. In a large bowl fold together the whipped cream, raisins, 1/3 of the chopped chocolate , 1/3 of the chopped pistachios and 1 tablespoon of sugar. Gently fold the whipped cream mixture into the ricotta. When ready to serve, spoon the filling into a pastry bag fitted with a fat round tip. Fill the cannoli shells from each end. Blend the remaining chopped chocolate and pistachios on a plate. To garnish : Dip each end of the cannoli into the chocolate pistachio mixture. Cannoli can be filled and stored in the refrigerator no more than 1 hour ahead of time.

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