A dessert in Sicilian style, where classic southern flavors come together: a ricotta-based cream, crispy cannoli shells, and pistachios. Give them a try, and you’ll keep coming back for more!
Ingredients
- Powdered sugar – 80 g
- Ricotta cheese – 250 g
- Grated lemon zest – 1 tablespoon
- Lemon juice – 25 ml
- Heavy cream (30%) – 100 ml
Additional
- Powdered sugar – 1 teaspoon
- Pistachios – 300 g
- Cannoli shells – 250 g
Preparation
In a bowl, combine the ricotta cheese with powdered sugar, grated lemon zest, and lemon juice. Mix using a whisk. Whip the chilled heavy cream until stiff peaks form, then add it to the ricotta mixture in portions, gently folding each time to maintain the cream’s fluffiness. Refrigerate the cream for about 30 minutes.
Transfer the chilled cream to a piping bag. Cut off the tip of the bag and pipe the cream into the cannoli shells just before serving — this way, the cream will remain fluffy, and the shells will stay crispy. Fill the shells generously with cream, allowing it to protrude from one end.
Peel and chop the pistachios into small pieces using a knife. Place the chopped pistachios in a bowl and dip one end of each cannoli into them, pressing gently to adhere. Arrange the cannoli on a plate. Dust with powdered sugar sifted through a sieve before serving.
