Help With Cannoli Filling
Decorating By LisasCakesNM Updated 10 Apr 2007 , 12:50am by Confectionary2
A client has asked for a white cake with Cannoli filling! I have never done this filling before but I am always willing to try! Does anyone have a good filling recipe or any tips before I try making this? I saw the recipe on CC, is it any good? It's for a babyshower so I don't want to use liquor, plus I am not old enough to buy it, can I just use extract instead? TIA!! Lisa
I'm sorry, I have never made it, I just buy it so I can't help with the recipe part. Maybe someone else can help.
Cannoli Filling
3 pounds (1.3 k) ricotta
1 3/4 cups (175 g) sifted confectioners sugar
1/2 teaspoon cinnamon
2 tablespoons chopped citron ( if you like it)
1/4 cup semi-sweet chocolate bits
Beat ricotta in a large bowl for 1 minute, add sugar and beat until very light and creamy, about 5 minutes. Add cinnamon, citron, and chocloate bits, mix until blended. Keep filling in refrigerator until ready to use. Makes enough to fill 25 cannoli shells.
hope this helps
no, because you are adding all that sugar which will soak it up. There isn't really that much water in ricotta cheese. If the mixture is too thin when its all said and done then I would just add a little more sugar until you reach your desired consistency.
tammylenz,
Question???? Is this recipe smooth when it's all mixed or does it stay grainy? I ask because I am also looking for a good recipe and have tried so many but they are all grainy and I always end up throwing out the entire batch. I want to get the same texture that the filling in the sleeve has, Smooth and Creamy.
Thanks
Jackie
Yes I made some that is grainy too....my boss told me that is what happens when you use regular ricotta. The kind he uses has some kind of italian word in front of it that must mean "smooth" or "creamy" or something because the kind we make at work is creamy. He says its not the recipe...rather its the type of ricotta you buy. So try buying a ricotta with a fancy italian word in front of it haha (I can't remember it) and try that out.
here are some links for canoli cream, it should be thick and it should be a tiny bit grainy, it is made of cheese after all, and I wouldn't use citron, some people find the tate offensive, everyone loves mini chocolate chips and pistachios though
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33469,00.html?rsrc=search
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33041,00.html?rsrc=search
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_28011,00.html?rsrc=search
I wrote this on Saturday morning, left with family for the weekend and came back to so many great responses! Thank you all so much, for the great questions and responses! I am still kind of nervous to do this type of filling but it will be a great learning experience! I still wonder if anyone has tried the recipe on this site? Thanks so much!!
Lisa 
Hi!
If you are using fresh ricotta you will need to drain it -- it has more moisture than the plastic containers in the supermarket. Just line a wire strainer with paper towels and drain the cheese over a bowl in the refrigerator overnight.
If you are using supermarket ricotta, one way to improve the texture is to pulse it in the food processor for a few seconds. This will make it much less grainy.
I think chopped pistachios and mini chocolate chips sounds yummy!
If your are going to use pistachios make sure you check with your customer for nut allergies!
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