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Cannoli Filling???

post #1 of 5
Thread Starter 

Hi everyone,

 

I have a cake that requires a cannoli filling. I followed the recipe below, The thing is it came out a bit too runny. Is there anything I can do to thicken it?? I added an additional 3/4 cup of powdered sugar, and its still runny. Any suggestions please??

 

Thank you....

 

 

Heidi 

 

 

1 cup heavy cream
2 pounds ricotta (drained)
1 cup powdered sugar
4 teaspoons amaretto (optional). I've also used flavored coffee creamer if kids will be partaking
1/2 cup choclate chips (optional)

Whip the cream
Fold in the ricotta
Fold in the sugar
Add liquor/coffee creamer and chips (if using)

 

 

post #2 of 5

When I make cannoli filling I drain the whey out for 2 or 3 days so it's drier.  I use Nick Malageri "s recipe for cannoli filling.  I also have seen people use a bit of gelatin in to stabilize the mixture.

post #3 of 5
Thread Starter 
Quote:
Originally Posted by gbbaker View Post

When I make cannoli filling I drain the whey out for 2 or 3 days so it's drier.  I use Nick Malageri "s recipe for cannoli filling.  I also have seen people use a bit of gelatin in to stabilize the mixture.

Oh darn...so would you say the filling that I made is unusable? I don't have 2-3 days because the cake has to be ready by Saturday.....Not sure what to do now... icon_redface.gif

post #4 of 5

What does the filling look like now?

post #5 of 5

I've made cannoli filling (for cannoli dip not for a cake) It's a variation of a recipe by Jeff Mauro from Food Network.

My proportions - and of course you can double- are as follows

1 cup ricotta drained

1/3 cup powdered sugar

1/2 cup heavy cream

1.5 tablespoons total liquid (whether its orange juice, orange liquer, orange extract/combo with orange juice)

1/2 orange, zested

 

1/4 cup + miniature semisweet chocolate chips
1/4 cup pistachios, coarsely chopped ( can use even less)


Mix the ricotta, sugar and liquid until well combined in a large bowl. Whip the cream in a separate bowl until soft peaks form, using a hand mixer. Fold the whipped cream and chocolate chips gently into the ricotta mixture.  Add orange zest and fold as well.  If it seems too liquidy - you can add more powdered sugar.  Refrigerate for at least an hour and it will firm up more.  Sprinkle crushed pistachios before serving.

 

 

Good luck!

Theresa

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