Ginger Cannoli
Cannoli, originating from Sicily, is a traditional Italian dessert enjoyed during festivities and has gained worldwide fame over the centuries. The ginger version is a spicy reimagining of the classic recipe, incorporating flavors from Asian cuisines into this Italian sweet treat. As the aroma of freshly grated ginger and lemon zest fills the kitchen, it instantly invigorates the senses – this dessert is a true energy booster. The secret to ginger cannoli lies in the fresh ingredients: use real ginger, not powdered form, and always drain the ricotta to prevent it from soaking the pastry. This dessert is an excellent choice for special gatherings, winter evenings, or even as an Advent treat when you crave something unique and spicy.
Ingredients for this recipe
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Preparation Steps
1
In a mixing bowl, combine the ricotta cheese and powdered sugar until smooth and creamy. Tip: If the ricotta is too wet, drain it through a sieve beforehand.
2
Add the freshly grated ginger, vanilla extract, ground ginger, and lemon zest. Mix well to ensure the flavors are evenly distributed. Tip: You can use candied ginger instead of fresh ginger for a sweeter result.
3
Transfer the mixture to a piping bag and chill for at least 15 minutes to make it easier to fill the cannoli shells. Tip: If you don't have a piping bag, you can use a plastic bag with a corner cut off.
4
Fill the cannoli shells from both ends with the chilled ginger cream. Be careful not to overfill them, as they may crack. Tip: Always fill the cannoli just before serving to keep the shells crispy.
5
Dust the filled cannoli with powdered sugar and a pinch of ground ginger. Tip: For a more sophisticated touch, garnish with small lemon zest curls.
6
Serve the ginger cannoli on a rustic ceramic plate as a dessert or with an afternoon coffee. Tip: It pairs well with a cup of black tea or citrus tea.
