Lemon, ricotta and chocolate cannoli
Servings Prep Time
15cannoli 2hours
Servings Prep Time
15cannoli 2hours
Ingredients
Cannoli dough
Ricotta cream
Instructions
  1. Mix the sugar and the eggs.
  2. Add the butter, the flour and the salt.
  3. Once a smooth mixture is obtained, add water as you go along.
  4. Remove the dough from the bowl, cover it with a film and leave it to rest in a cool place for 30 minutes.
  5. Roll out the dough to less than half a centimetre, then cut out circles with a diameter of 7cm.
  6. Roll the dough round around the cannoli moulds and fry in flower oil.
  7. Remove the moulds from the cannoli once the batter is golden brown. Place on absorbent paper and let cool.
Ricotta cream
  1. Mix the lemon zest, ricotta and sugar with a whisk.
  2. Add the chopped chocolate and mix with a spatula to avoid breaking the chocolate.
  3. Place the mixture in a piping bag and let set in a cool place for 20 minutes.
Assembling the cannoli
  1. Stuff the cannoli with the ricotta cream.
  2. Sprinkle with icing sugar and enjoy!