Rose and Honey Cannoli
Rosewater has long been a favorite ingredient in Middle Eastern and Mediterranean cuisines, especially in desserts. Rose and honey cannoli is an elegant and fragrant version of the Italian classic, offering both a unique taste experience and a romantic mood. As the natural sweetness of honey merges with the floral character of rosewater, the dessert becomes a true sensory journey – like a bite of a fragrant summer evening. For perfect balance, it is important that the rosewater does not dominate the flavors, but is only subtly perceptible. Dried rose petals are not only spectacular, but also an aromatic addition. This cannoli is ideal as a conclusion to romantic dinners, for special occasions, or even as a wedding dessert – every bite is a memory of a special moment.
Ingredients for this recipe
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Preparation Steps
1
In a medium bowl, combine the ricotta, honey, and powdered sugar until you have a smooth, consistent cream. Tip: If the ricotta is too wet, drain it through cheesecloth.
2
Add the rosewater and gently fold it into the cream. Tip: The aroma of rosewater is strong, so don't overdo it – always taste as you go!
3
Spoon the cream into a piping bag, then chill for at least 15–20 minutes to make it easier to fill the shells. Tip: Chilling the cream makes it silkier and easier to work with.
4
Fill the cannoli shells with the chilled rose and honey ricotta cream from both ends. Tip: Only fill them just before serving to keep the shells crispy.
5
Dust the top with powdered sugar, then garnish with a few edible dried rose petals. Tip: The petals enhance not only the flavor but also the visual appeal.
6
Serve on a rustic, light-colored plate, for special occasions or as a romantic dessert. Tip: It pairs well with a floral tea or rose champagne.
