Lemon Cream Cannoli
Cannoli is a classic dessert originating from Sicily, traditionally filled with ricotta cheese and loved worldwide. The lemon cream version adds a refreshing twist to the traditional recipe, making it an ideal choice for warmer days. Imagine the scent of lemon zest filling the kitchen as the cream comes together – this dessert is the essence of summer. The key to this recipe is fresh lemons, well-drained ricotta, and timing: always fill the shells just before serving to maintain their crispness. This light, refreshing cannoli is an ideal dessert for summer lunches, gatherings with friends, or even picnics – a bite of sunshine in every bite.
Ingredients for this recipe
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Preparation Steps
1
In a bowl, combine the ricotta cheese and powdered sugar until smooth and creamy. Tip: If the ricotta is watery, drain it in a strainer to prevent the filling from becoming too thin.
2
Add the freshly squeezed lemon juice, grated lemon zest, and vanilla extract. Mix well to ensure all flavors are evenly distributed. Tip: Grate only the yellow part of the lemon, as the white pith can be bitter.
3
Transfer the filling to a piping bag and refrigerate for at least 15 minutes to firm up. Tip: Cold filling is much easier to handle and holds its shape better inside the shells.
4
Carefully fill the cannoli shells with the chilled lemon cream, working from both ends to ensure the cream reaches the center. Tip: Don't fill the shells too far in advance to keep them crisp.
5
Dust the filled cannoli with powdered sugar and, if desired, grate a little extra lemon zest on top. Tip: Use a small sieve for even dusting.
6
Serve on a light, neutral-toned ceramic plate as a refreshing dessert at the end of a summer lunch. Tip: Pairs well with a glass of chilled lemonade or lemon iced tea.
