Creamy Honey Cannoli
Cannoli, an iconic dessert originating from Sicily, were initially prepared for festive occasions and have since become one of the most popular pastries in Italian confectionery. This creamy honey version reinterprets this tradition in a modern, lighter style. As the aroma of fresh cream and honey blending fills the kitchen, it evokes a feeling of serenity and homeliness. The key to the creamy filling is the balance of the well-whipped cream and the proportion of honey – just the right amount of sweetness to remain harmonious. This version is an excellent choice after a weekend lunch, for elegant entertaining, or even as a special breakfast dessert. Try it with orange zest or cinnamon for an extra touch of flavour!
Ingredients for this recipe
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Preparation Steps
1
In a chilled metal bowl, whip the heavy cream until stiff peaks form. Using the highest speed setting will help you achieve a faster, more stable whipped cream.
2
Thoroughly drain the ricotta cheese. In a separate bowl, combine the drained ricotta with honey, powdered sugar, and vanilla extract. Mix until smooth to create a homogenous, sweet cream that perfectly complements the whipped cream.
3
Gently fold the whipped cream into the ricotta-honey mixture. Be careful not to overmix, as you want to maintain the light and airy texture of the filling.
4
Refrigerate the prepared cream for 10-15 minutes to allow it to firm up. This will make it easier to fill the cannoli shells and prevent the filling from running out.
5
Fill the cannoli shells with the cream using a piping bag or a spoon. Fill both ends to create a beautiful, even appearance.
6
Before serving, dust with powdered sugar and drizzle with a little honey. The combination of the crispy shell and the creamy, sweet filling creates the perfect balance in this dessert.
