Sicilian Cannoli
Crisp shells filled just before serving with sweetened ricotta, citrus and chocolate.
Ingredients
- 12 ready-made cannoli shells
- 500 g whole-milk ricotta, drained overnight
- 100 g icing sugar, sifted
- 1/2 tsp vanilla extract
- 1 tsp finely grated orange zest
- 50 g mini dark chocolate chips
- Chopped pistachios, for the ends
- Extra icing sugar, to finish
Method
- Press drained ricotta through a fine sieve into a bowl for a smooth filling.
- Fold in icing sugar, vanilla and orange zest until creamy. Chill for 30 minutes.
- Fold in chocolate chips. Spoon the mixture into a piping bag or a sturdy food bag with one corner snipped.
- Pipe filling into both ends of each shell shortly before serving so they stay crisp.
- Dip the ends in pistachios and dust with icing sugar.
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