Recipes in the world of Flavilo

Vanilla Cream and Walnut Cannoli dessert served

Vanilla Cream and Walnut Cannoli

Vanilla Cream and Walnut Cannoli is a modern yet traditional twist on the classic Italian dessert. Originating from Sicily, cannoli are traditionally filled with ricotta – in this recipe, the silky smoothness of vanilla cream and the crunchiness of toasted walnuts create a harmonious combination. As the vanilla cream blends with the walnuts, each bite of this dessert evokes a festive moment – both elegant and comforting. It is important that the ricotta is properly drained and the cream is always whipped cold, otherwise the cream will not be stable enough. This dessert is a perfect choice for Christmas, family dinners, or even a special Sunday treat. For an even more exciting twist, you can add a little cinnamon or orange zest to the cream.

Prep Time 30 min
Preparation 0 min
Total 30 min
1720 Kcal
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Ingredients for this recipe

Servings: 10
⭕ 250 g Ricotta cheese
⭕ 80 g Chopped walnuts
⭕ 50 g Powdered sugar
⭕ 2 tsp Vanilla extract
⭕ 100 ml Heavy cream (whipping cream)
⭕ 1 tsp Gelatin powder
⭕ 2 tbsp Water
⭕ 10 Cannoli shells

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    Preparation Steps

    1

    Thoroughly drain the ricotta cheese to remove excess moisture. This step is crucial to prevent the cream from soaking the shells and ensures the filling remains stable. You can use cheesecloth or paper towels for this process.

    2

    In a dry skillet, toast the chopped walnuts over medium heat for about 3 minutes, or until they become fragrant. This enhances their flavor and adds a delightful crunch. Let them cool completely.

    3

    Combine the gelatin powder with water and let it bloom for 5 minutes. Then, microwave or gently heat over a steam bath until the gelatin is completely dissolved. This will stabilize the whipped cream.

    4

    Whip the heavy cream until stiff peaks form. Ensure the cream is cold for easier whipping and a fluffier texture.

    5

    In a bowl, combine the drained ricotta, powdered sugar, vanilla extract, and cooled toasted walnuts. Gently fold in the whipped cream and dissolved gelatin. Mix until smooth, being careful not to deflate the cream.

    6

    Refrigerate the cream for about 15 minutes to allow it to firm up slightly, making it easier to pipe into the shells. This step also ensures a neat and aesthetically pleasing presentation.

    7

    Fill the cannoli shells with the vanilla cream and walnut mixture using a piping bag or spoon. Before serving, garnish the ends with a sprinkle of chopped walnuts and powdered sugar.