Plum and Rum Cannoli
Cannoli originates from Sicily, where it is traditionally filled with ricotta. However, the basic recipe can be wonderfully varied with fruits and liqueurs. This plum and rum version evokes the flavors of autumn with its rich aroma and creamy texture. As the scent of plum and rum fills the kitchen, the atmosphere instantly becomes festive – as if you were strolling through an autumn fair. For the perfect result, it is important that the plums are not too juicy and that the ricotta is always thoroughly drained. This dessert is an excellent choice for cooler days, but it also stands its ground as the closing chord of a special dinner. Feel free to vary it with spices: cinnamon or cloves can achieve an even more distinctive flavor effect.
Ingredients for this recipe
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Preparation Steps
1
Wash the plums, pit them, and dice them very finely. Sprinkle with a little lemon juice to preserve their color and freshness, then set aside. The smaller you dice the plums, the creamier the filling will be.
2
Drain the ricotta cheese in a sieve or through cheesecloth to remove any excess liquid. This ensures that the cream doesn't soak the cannoli shells.
3
In a bowl, combine the drained ricotta, powdered sugar, vanilla extract, and dark rum. Mix until smooth and creamy. The rum adds a distinctive aroma to the dessert, but don't use too much, as it can overpower the plum flavor.
4
Fold the finely diced plums into the cream, distributing them gently. If they have released too much juice, drain it off before mixing it in to avoid thinning the cream.
5
Refrigerate the cream for about 15 minutes to firm up slightly. This will make it easier to fill and prevent it from leaking out of the pastry.
6
Using a piping bag or a spoon, fill the cannoli shells with the chilled filling. Fill both ends completely for a beautiful presentation.
7
Before serving, sprinkle with powdered sugar and garnish with thinly sliced plums around the edge of the plate, if desired. Cannoli are best enjoyed freshly filled for maximum crispness.
