Cannoli Cream Recipe
"I am using a slightly tweaked up version of Alex Guarnaschelli's recipe for cannoli shells here. I have found so many recipes to be slightly different in the type of acid being used, and she uses white wine which I happened to like the flavor it imparts to the dough. Others will use vinegar or marsala instead. Feel free to use any recipe you like best and you can still follow the same method for mixing the dough and frying the cannoli shells as I show you here, I won't be mad if you get a different recipe!..."
INGREDIENTS
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Ricotta Cheese 15oz container (420g) - *If you can get Impastada Cheese this is the best.
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Confectioners Sugar 1 cup (120g)
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Ground Cinnamon 1/4 teaspoon
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Unflavored Gelatin Powder 1 Tablespoon (8g)
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Cold Water 3 Tablespoons (45ml)
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Miniature Chocolate Chips 1 cup (175g)
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Heavy Cream 1 cup (240ml)
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Vanilla Extract 1 teaspoon (5ml)
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