Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Strawberry Cannoli
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- #122529
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 pint strawberries, rinsed, hulled and halved
2 tablespoons granulated sugar
1 container (15 ounce size) whole-milk ricotta cheese
4 ounces cream cheese
1 cup confectioners' sugar
1/4 teaspoon almond extract
1 box (12-count size) sugar cones
Garnish
chocolate mini chips
sliced strawberries
directions
The day before serving, line a colander and a medium-size strainer with a sturdy paper towel; set each in a bowl.
Pulse strawberries and granulated sugar in food processor until coarsely chopped. Scrape into colander, top with a paper towel and refrigerate overnight to drain well (this is important). Clean processor.
Put ricotta, cream cheese and confectioners' sugar in processor; pulse until smooth. Transfer to strainer, cover with a paper towel and refrigerate overnight.
Just before serving, prop cones upright in tall glasses. Fold drained berries and almond extract into ricotta mixture. Spoon into a gallon-size ziptop bag. Cut 1/2 inch off a corner; pipe filling into cones and garnish.
The sugar cones replace the usual pastry shells, which can be hard to make or find in stores.
added by
sosa1
nutrition data
Nutritional data has not been calculated yet.
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