Extra Creamy Vanilla Bean Ricotta Cannoli Filling (or Dip)
Ricotta cheese is the base for pretty much one of the most famous Italian desserts or pastries: the cannoli. Whip up a batch of this ricotta cannoli filling and either pipe into cannoli shells or use as a dip for Italian cookies or pieces of cannoli shell. A little heavy cream makes this the ultimately creamy cannoli filling and a great base for any flavor you add.Makes 2 cups of filling or dip for 18 cannoli
Servings 2 cups
Ingredients
- 2 cups homemade ricotta or store bought; ricotta con latte
- ¼ cup heavy cream omit if using store bought ricotta con latte only; keep if using homemade or whole milk ricotta
- ½ cup powdered sugar sifted
- 1 vanilla bean split and scraped
- 1 teaspoon pure vanilla extract
- pinch of kosher salt
Instructions
- Place a fine mesh strainer over a bowl and line with cheesecloth.
- Spoon ricotta in strainer and allow to sit in the refrigerator for 2 hours to drain or overnight if possible.2 cups homemade ricotta
- Add ricotta to a medium mixing bowl. Whisk in heavy cream. Then whisk in powdered sugar (make sure it's sifted to avoid lumps).Run the tip of a sharp knife down the length of the vanilla bean. Split open and use a small spoon to scrape the vanilla bean into the ricotta mixture. Add in vanilla extract and a sprinkle of kosher salt. Stir to combine.¼ cup heavy cream, ½ cup powdered sugar , 1 vanilla bean, 1 teaspoon pure vanilla extract, pinch of kosher salt
If filling cannoli
Notes
use strained ricotta, mascarpone, vanilla bean, cinnamon, shaved chocolate, heavy cream, and a little Frangelico?
