Lemon, ricotta and chocolate cannoli

Name: Lemon, ricotta and chocolate cannoli
Total time: 2 h
Yield: 15 cannoli
Ingredients: 250 g flower flour; 60 g Butter; 2 eggs; 200 g sugar; 1 pinch salt; 100-150 ml warm water; 300 g ricotta; 120 g sugar; 3 lemons (zest); 70 g chocolate (chopped)

19.06.202125.06.2021 1 min read

Summer is finally here and there’s nothing better than taking our taste buds on a trip with the recipe of the famous Sicilian dessert: cannoli!

CourseSweets
CuisineAll-time Classic

Servings	Prep Time
15 cannoli	2 hours

Servings	Prep Time
15 cannoli	2 hours

Lemon, ricotta and chocolate cannoli

CourseSweets
CuisineAll-time Classic

Servings	Prep Time
15 cannoli	2 hours

Servings	Prep Time
15 cannoli	2 hours

Ingredients

Cannoli dough

250 g flower flour
60 g Butter
2 eggs
200 g sugar
1 pinch salt
100-150 ml warm water

Ricotta cream

300 g ricotta
120 g sugar
3 lemons zest
70 g chocolate chopped

Servings: cannoli

Units:

Instructions

Mix the sugar and the eggs.
Add the butter, the flour and the salt.
Once a smooth mixture is obtained, add water as you go along.
Remove the dough from the bowl, cover it with a film and leave it to rest in a cool place for 30 minutes.
Roll out the dough to less than half a centimetre, then cut out circles with a diameter of 7cm.
Roll the dough round around the cannoli moulds and fry in flower oil.
Remove the moulds from the cannoli once the batter is golden brown. Place on absorbent paper and let cool.

Ricotta cream

Mix the lemon zest, ricotta and sugar with a whisk.
Add the chopped chocolate and mix with a spatula to avoid breaking the chocolate.
Place the mixture in a piping bag and let set in a cool place for 20 minutes.

Assembling the cannoli

Stuff the cannoli with the ricotta cream.
Sprinkle with icing sugar and enjoy!

Bouche Bée

Je m’appelle Bérangère et suis une passionnée de cuisine depuis toujours. Mais c’est à ma grand-maman Marie que je dois le virus de la pâtisserie. Nos traditionnelles sessions pâtisserie du dimanche sur la table en marbre, durant lesquelles j’ai appris à battre la crème, à abaisser la pâte et à surveiller la cuisson de nos confections sucrées, m’ont incitée à m’emparer de la cuisine et à concocter mes premières recettes, en autodidacte. Aujourd’hui, avec la création de « Bouche Bée », l’aventure prend un nouveau tournant! Le relooking complet du blog propose désormais plus de rubriques et de photos, des recettes avec/sans gluten maison, des suggestions de saisons, des associations audacieuses, de nouvelles collaborations, la participation à des événements locaux et bien plus encore.