Sicilian Cannoli Cream
Sicilian Cannoli Cream
Ingredients
- 2 pounds whole milk ricotta cheese, drained overnight (see notes)
- 1 cup powdered sugar
- 1 teaspoon lemon zest, from 1 small lemon
- 1/2 teaspoon ground cinnamon
- 2 tablespoons whole milk
- 1/2 cup mini chocolate chips
- 12 cannoli shells, for serving
- 2 tablespoons powdered sugar, for dusting
Instructions
- 1
The day before or at least 4 hours prior, drain the ricotta cheese. Place the ricotta in a fine-mesh sieve lined with cheesecloth or a coffee filter. Set the sieve over a bowl and refrigerate to allow excess liquid to drain. This step is crucial for a thick, creamy cannoli filling.
- 2
Once the ricotta is well-drained, transfer it to the bowl of a stand mixer fitted with the paddle attachment. Add the powdered sugar, lemon zest, and ground cinnamon to the bowl.
⏱️ 3 min
- 3
Begin mixing on low speed, gradually increasing to medium. While mixing, slowly add the whole milk. Continue to mix until the ingredients are perfectly smooth, rich, and creamy, with no visible lumps of ricotta. This may take 3-5 minutes. Scrape down the sides of the bowl as needed.
⏱️ 5 min
- 4
Remove the bowl from the stand mixer. Add the mini chocolate chips to the cannoli cream.
⏱️ 1 min
- 5
Using a rubber spatula, gently fold the mini chocolate chips into the cannoli cream until they are evenly distributed throughout the mixture.
⏱️ 2 min
- 6
Transfer the cannoli cream to a piping bag. If you don't have a piping bag, a large resealable plastic bag with a corner snipped off will work. For easier filling, place the piping bag into a tall glass or cup and fold the edges over the rim.
⏱️ 2 min
- 7
Take a cannoli shell and pipe the cream into one end until it's about halfway full. Then, pipe cream into the other end until the shell is completely filled. Repeat with the remaining cannoli shells. It's best to fill the shells just before serving to prevent them from getting soggy.
⏱️ 10 min
- 8
Arrange the filled cannoli on a serving platter. Using a fine-mesh sieve, dust the cannoli generously with additional powdered sugar.
⏱️ 2 min
- 9
Serve immediately and enjoy this authentic Sicilian treat!
Kitchen Tools
Nutrition Facts (per serving)
Sicilian Cannoli Cream
- 2 pounds whole milk ricotta cheese, drained overnight (see notes)
- 1 cup powdered sugar
- 1 teaspoon lemon zest, from 1 small lemon
- 1/2 teaspoon ground cinnamon
- 2 tablespoons whole milk
- 1/2 cup mini chocolate chips
- 12 cannoli shells, for serving
- 2 tablespoons powdered sugar, for dusting
Instructions
- 1
The day before or at least 4 hours prior, drain the ricotta cheese. Place the ricotta in a fine-mesh sieve lined with cheesecloth or a coffee filter. Set the sieve over a bowl and refrigerate to allow excess liquid to drain. This step is crucial for a thick, creamy cannoli filling.
- 2
Once the ricotta is well-drained, transfer it to the bowl of a stand mixer fitted with the paddle attachment. Add the powdered sugar, lemon zest, and ground cinnamon to the bowl.
⏱️ 3 min - 3
Begin mixing on low speed, gradually increasing to medium. While mixing, slowly add the whole milk. Continue to mix until the ingredients are perfectly smooth, rich, and creamy, with no visible lumps of ricotta. This may take 3-5 minutes. Scrape down the sides of the bowl as needed.
⏱️ 5 min - 4
Remove the bowl from the stand mixer. Add the mini chocolate chips to the cannoli cream.
⏱️ 1 min - 5
Using a rubber spatula, gently fold the mini chocolate chips into the cannoli cream until they are evenly distributed throughout the mixture.
⏱️ 2 min - 6
Transfer the cannoli cream to a piping bag. If you don't have a piping bag, a large resealable plastic bag with a corner snipped off will work. For easier filling, place the piping bag into a tall glass or cup and fold the edges over the rim.
⏱️ 2 min - 7
Take a cannoli shell and pipe the cream into one end until it's about halfway full. Then, pipe cream into the other end until the shell is completely filled. Repeat with the remaining cannoli shells. It's best to fill the shells just before serving to prevent them from getting soggy.
⏱️ 10 min - 8
Arrange the filled cannoli on a serving platter. Using a fine-mesh sieve, dust the cannoli generously with additional powdered sugar.
⏱️ 2 min - 9
Serve immediately and enjoy this authentic Sicilian treat!