Orange Blossom Cannoli
Orange blossom water has long been present in Mediterranean cuisine – mainly used in North Africa, the Middle East, and Southern Europe for desserts. This modern version of the classic Sicilian cannoli, combined with the delicate aroma of orange blossom water, takes this dessert to a new level. As the freshness of the orange zest and the scent of orange blossom merge into the ricotta cream, the senses are instantly transported to a sun-drenched citrus grove. The key to perfect texture is well-drained ricotta and precisely measured aromas. Too much orange blossom water can overwhelm the delicate ricotta flavors, so handle it with care. This cannoli is an ideal choice for elegant receptions, summer evenings, or as a light yet sophisticated conclusion to special dinners. A sip of orange prosecco only enhances the experience.
Ingredients for this recipe
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Preparation Steps
1
In a bowl, combine the ricotta and powdered sugar until smooth and creamy. Tip: If the ricotta is too watery, drain it in a strainer or through cheesecloth beforehand.
2
Add the orange blossom water, grated orange zest, and vanilla extract. Mix the cream thoroughly. Tip: The aroma of orange blossom water can be intense, so measure the amount precisely and do not overdo it.
3
Transfer the cream to a piping bag and refrigerate for 15–20 minutes to firm up slightly. Tip: It is easier to fill when chilled and less likely to soak the cannoli shells.
4
Fill the cannoli shells with the chilled orange blossom ricotta cream from both ends. Tip: Fill just before serving to keep the pastry crisp.
5
Dust the filled cannoli with powdered sugar and grate a little fresh orange zest on top. Tip: Use a fine-mesh sieve for dusting the powdered sugar for even coverage.
6
Serve elegantly on a rustic ceramic board or a light-colored dessert plate. Tip: A citrusy white wine or a mildly spiced tea makes a perfect accompaniment.
