On our travels to New York we found ourselves in China Town, purchasing all sorts of fake Prada bags, fake Rolex watches, and “I Love New York”. A trip to China Town wouldn’t be complete without stopping in Little Italy for lunch and a cannoli. I’m always overwhelmed with all the stands and the multiple flavor options for these little devils.
This classic Italian dessert is simple to make…if you can find cannoli shells. But you know what works just as well? Sugar cones! Who’d a thunk? A summer food that fits right in at our house can be used for a classic Italian dessert.
This recipe comes from Bob Hoebee over at Food Network.
Ingredients (for 6 cone-olis)
- 1 1/4 c. ricotta cheese
- 1/4 c. cream cheese, at room temperature
- 1/3 c. confectioners’ sugar, plus more for dusting
- 1 tsp. vanilla extract
- 1/4 tsp. almond extract
- 1 tsp. finely grated orange zest
- 1/3 c. finely chopped bittersweet or semisweet chocolate (or chocolate chips)
- 6 sugar cones
- 2 Tbsp. finely chopped pistachios (optional)
Directions
The original recipes states that you can fill the cones up to 4 hours in advance, but I suggest filling them one hour in advance at the earliest. The cones start to get soft and soggy.
- Put the ricotta in a fine-mesh sieve or strainer set over a bowl. Refrigerate for 30 minutes to let it drain.
- Transfer the ricotta to a large bowl. Add the cream cheese, confectioners’ sugar, vanilla and almond extracts, and the orange zest and beat with a mixer until smooth and fluffy (about 1 minute). Fold in 3 tablespoons of chopped chocolate. Cover and refrigerate until thick and cold (at least 1 hour).
- Transfer the ricotta mixture to a resealable plastic bag. Snip off one corner and pipe the mixture into the cones. Gently press the remaining chocolate and the pistachios into the ricotta mixture inside each cone. Dust the cones with confectioners sugar.
