Cannoli di Ricotta
Baking and Desserts • Italian
Description
Cannoli di Ricotta
Ingredients
- Ricotta cheese 5 oz
- Bitter 0 oz
- Oranges ½ piece
- Cocoa Powder 0 oz
- Raw cane sugar 0 oz
- Ground Cinnamon 0 oz
- Powdered Sugar 0 oz
- 10% cream 0 oz
- Wheat Flour 5 oz
- Baking Powder 0 oz
- Safflower Oil 0 fl oz
- Water 0 fl oz
Step-by-Step Guide
Step 1
Mix flour, cocoa powder, baking powder, sugar, cinnamon, 20 ml of sunflower oil, and 60 ml of water.
Step 2
Line a baking sheet with parchment paper and spread the dough into 4 pancakes no thicker than 2 mm and 5–7 cm in diameter; preheat the oven to 430°F and bake the pancakes for 3 minutes.
Step 3
Remove the baking sheet, transfer the parchment with the pancakes to a table, lift the pancakes with a spatula, and roll them into tubes on a foil template; leave to cool.
Step 4
Zest ½ orange and squeeze the juice from ¼ orange.
Step 5
Whip the cream, mix it with ricotta, grated chocolate, orange juice, and zest, and whisk until thickened.
Step 6
Transfer the cream to a pastry bag or a cone made of parchment; fill the cooled tubes with the cream.
Step 7
Dust with powdered sugar and serve.
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