Cannoli Cream

• Gluten free

• Baking & Spices

  • 1 cup Chocolate chips, miniature
  • 1/4 tsp Cinnamon, ground
  • 1 cup Confectioners' sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Heavy cream

• Desserts

  • 1 Powder tbsp Gelatin, Unflavored

• Liquids

  • 3 tbsp Water

Found on gretchensbakery.com

Description

Ingredients

• Ricotta Cheese 15oz container (420g) - *If you can get Impastada Cheese this is the best.
• Confectioners Sugar 1 cup (120g)
• Ground Cinnamon ¼ teaspoon
• Unflavored Gelatin Powder 1 Tablespoon (8g)
• Cold Water 3 Tablespoons (45ml)
• Miniature Chocolate Chips 1 cup (175g)
• Heavy Cream 1 cup (240ml)
• Vanilla Extract 1 teaspoon (5ml)
• All Purpose Flour 2 cups (250g)
• Granulated Sugar 1 tablespoon (14g)
• Salt ¼ teaspoon
• Ground Cinnamon ¼ teaspoon
• Unsalted Butter 2 Tablespoons (28g)
• Egg White 1 (30g
• White Wine ½ cup (120ml)
• Egg White for sealing the dough *See below instructions
• Vegetable Oil for frying *3-4 cups
• All Purpose Flour 2 cups (250g)
• Granulated Sugar 6 Tablespoons (85g)
• Shortening 4 Tablespoons (56g)
• White Distilled Vinegar 4 Tablespoons (60ml)
• Eggs 4 (200g)
• Cinnamon pinch
• salt pinch

Directions

• Bloom the gelatin in the cold water and let it stand to absorb for about 5 minutes.
• Meanwhile combine the ricotta cheese and the sifted confectioners sugar together in a medium mixing bowl.
• Then add the cinnamon and vanilla extract.
• At this point the gelatin should be bloomed and you can now melt it over low heat in a small saucepot, or in a microwave safe bowl for only 5-10 seconds at a time until it is melted.
• Whip the heavy cream to medium peaks and then add the melted gelatin mixture while whipping on high - continue whipping to medium- firm peaks
• Fold this stabilized whipped cream into the ricotta cheese mixture in the bowl and then fold in the chocolate chips.
• Combine the flour, salt, cinnamon, and sugar together in a mixing bowl
• Grate in the cold butter and then work it through your fingers to a course meal.
• Add the egg white & white wine and mix to a soft dough
• Turn out onto a lightly floured surface & knead it gently until it comes together, then wrap in plastic wrap to rest for about 10 minutes.
• On a floured surface roll the dough as thin as possible (this is a nice pliable dough that is capable of rolling thin)
• Roll to at least ⅛ thick then cut out rounds that are 3-4 in diameter
• Start to heat your oil in a heavy bottom frying pan to 360°F on a frying thermometer
• Wrap the discs around the metal cannoli forms and seal the seam with a dab of egg white
• Drop carefully into the hot oil be careful not to splash
• Turn the metal tubes several times during the frying to brown evenly all sides.
• Carefully remove the tubes from the hot oil and transfer to a paper towel or a silicone mat until they are cool enough to handle
• Be sure to protect your hands from burning while you complete this entire process, I use thick gardening gloves to ensure I do not burn myself on the hot steel tubes as I slip the cannoli shells from the tubes
• same method as for above dough recipe