Lavender-Lemon Cannoli
Lavender-lemon cannoli is a special, modern reimagining of the classic Sicilian dessert. Cannoli originally comes from Sicily, where it was mainly consumed during the carnival season, but is now popular at any time of the year. This version brings the spring-summer atmosphere to life with the combination of refreshing lemon and fragrant lavender. On a cool summer afternoon, there is nothing better than this floral and citrusy dessert paired with a cup of light tea or sparkling lemonade. The secret to the perfect lavender cream is moderation: too much lavender can be bitter, so always use it infused and only in small portions. Lemon juice and lemon zest add freshness, while ricotta ensures a silky texture. This cannoli is an ideal choice for elegant summer entertaining, wedding dessert tables or an afternoon tea party.
Ingredients for this recipe
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Preparation Steps
1
Thoroughly drain the ricotta cheese to remove as much moisture as possible. You can use paper towels to help with this. Drier ricotta prevents the cannoli shells from becoming soggy, ensuring they stay crispy.
2
In a small bowl, steep the dried lavender in about 1 tablespoon of hot water for 5 minutes. This helps to release its fragrance and reduce any potential bitterness.
3
In a medium mixing bowl, combine the drained ricotta, powdered sugar, lemon zest, lemon juice, and vanilla extract. Once the lavender has been strained and cooled, mix it in as well.
4
Mix the ingredients together until you achieve a smooth, creamy consistency. If the mixture seems too thin, refrigerate it for 10 minutes to allow it to thicken.
5
Fill the cannoli shells with the chilled cream using a piping bag or a small spoon. Make sure the cream reaches both ends for a beautiful and even presentation.
6
Before serving, dust the ends of the cannoli with powdered sugar and a few lavender buds. Lavender makes a great decoration, but use only a small amount to avoid an overpowering flavor.
