Deconstructed Cannoli

Name: Deconstructed Cannoli
Yield: Serves 2 servings
Ingredients: 1 cup fresh sheep's milk ricotta (about 250 grams); 1/4 cup sugar (about 50 grams); 2 fresh cannoli shells; as needed Chocolate chips,; as needed Ground cinnamon,; Grated zest of 1 unwaxed lemon, as needed; 1 packet vanilla powder; as needed Chopped pistachios,; as needed Powdered sugar,; as needed Dark chocolate or chocolate hazelnut spread (like Nutella),

in_cucina_con_flo @in_cucina_con_flo

Mazara del Vallo(TP)

The "Deconstructed Cannoli" is a delicious alternative to the traditional Sicilian cannoli.

in_cucina_con_flo @in_cucina_con_flo

Mazara del Vallo(TP)

The "Deconstructed Cannoli" is a delicious alternative to the traditional Sicilian cannoli.

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Ingredients

Serves 2 servings

1 cupfresh sheep's milk ricotta (about 250 grams)
1/4 cupsugar (about 50 grams)
2fresh cannoli shells
as neededChocolate chips,
as neededGround cinnamon,
Grated zest of 1 unwaxed lemon, as needed
1 packetvanilla powder
as neededChopped pistachios,
as neededPowdered sugar,
as neededDark chocolate or chocolate hazelnut spread (like Nutella),

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Steps

1

Buy the fresh ricotta a day in advance and let it drain in a colander for 12 hours.
2

After draining the ricotta, add the sugar and blend with an immersion blender until creamy.
3

Transfer the blended ricotta to a bowl and add a generous handful of chocolate chips, ground cinnamon, vanilla powder, lemon zest, and some crumbled cannoli shells. Let it chill in the refrigerator for a few hours.
4

On a dessert plate, arrange half of the flavored ricotta and add the cannoli shells (broken by hand). Garnish with chopped pistachios.
5

Melt a little dark chocolate in a double boiler and use the tines of a fork to drizzle it over the dessert (use the same method if using chocolate hazelnut spread).
6

Finish with a dusting of powdered sugar and serve.

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Cooksnaps

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in_cucina_con_flo @in_cucina_con_flo

Published in the US on June 30, 2025 14:01

Mazara del Vallo(TP)

Sono una Cuoca Professionista specializzata in Banqueting Management e lavoro come Chef a domicilio. Sono pronta a portare sapori autentici direttamente nella tua cucina. Creo esperienze culinarie uniche e personalizzate.Organizzo pranzi e/o cene con parenti/amici, piccoli eventi, cene tipiche e lezioni di cucina siciliana in ville vacanza. Inoltre mi occupo anche della preparazione dei pasti quotidiani per famiglie indaffarate e anziani.Prenota la tua cena su http://flochefadomicilio.altervista.org

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