New Posts  All Forums:Forum Nav:

Cannoli Filling

post #1 of 7
9/13/06 at 9:33am
Thread Starter 
How do I get my cannoli filling thicker? It is real thin and hard to pipe into the shells.
Reply
post #2 of 7
9/13/06 at 9:40am
What ingredients are you using and how are you mixing them???
Reply
post #3 of 7
9/13/06 at 9:46am

top secret super duper

3 # Fresh Cone Ricotta
1 cup 10x powder sugar
1 drop Cinnamon oil
1 Tsp Orange or lemon Zest
Paddle above ingredients until smooth,
then fold in:
1/3 cup fine chopped citron
1/2 cup mini dark chocolate chips
Pipe as needed.
mmmmmmmmmmmmmmmmmmmmmmmmmm:bounce:
Reply
post #4 of 7
9/13/06 at 9:54am
There really is nothing to make it thicker. It probably just needs to be strained more. Sometimes you might even have to weight it down in a sieve and let it sit. Maybe even use a cheesecloth.
Always try to buy a impastata riccitta, its a little lower in moisture.
pan
Reply
post #5 of 7
9/14/06 at 2:25pm
Thread Starter 
Thanks I will strain it and see how that works
happy brian
Reply
post #6 of 7
9/14/06 at 2:29pm
Thread Starter 
15 oz ricotta cheese
1 cup confectiioners' sugar
1/2 cup chopped candied citron

I stir together the cheese and sugar, fold in thecitron. chill until cold. Fill cannoli using a pastry bag. It runs out the other end. I think straining the cheese will solve my problem.
Reply
post #7 of 7
9/14/06 at 2:33pm
Since there's nothing out of the ordinary you're adding I would say Pan hit the nail on the head...Again! Just don't forget to add the mini choc chips. Can't picture cannoli without them. Well that and the candied pistachios too.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Pastry Chefs Forum