Sicilian Artisan Cannoli with Pistachios


CategoryDifficultyBeginner
Yields1 Serving
Prep Time20 mins
For cannoli cream
 500 ml whole milk
 100 g sugar
 2 eggs
 50 g 00 flour
 1 sachet of vanillin
For cannoli chocolate
 40 g bitter cocoa
For cannoli cream with pistachio
 200 g Pistì cream
For cannoli cottage cheese
 500 g sheep's ricotta cheese
 150 g icing sugar
 optionally 2 tablespoons of rum
1

If you have a Bimby, you can put the ingredients all together and cook 9 minutes at 90°.
In a saucepan: first beat the eggs with the sugar in a bowl, gradually add the flour, then the milk and finally the vanillin. Put on the gas over moderate heat and stir thoroughly until the cream has thickened.

2

For the chocolate cream, add bitter cocoa to the eggs and sugar.
Chill at room temperature, then refrigerate for at least 3 hours.

3

For the cream with pistachio in this case the pistachio should be added to the cream base when it has cooled before placing it in the fridge.

4

For the ricotta: mash the ricotta in a potato masher or masher. Add the icing sugar and mix well until creamy. Then flavour with rum or, if you like, also with vanilla or orange (ready-made aromatic vials for desserts).

5

And now ready to try them out?

Ingredients

For cannoli cream
 500 ml whole milk
 100 g sugar
 2 eggs
 50 g 00 flour
 1 sachet of vanillin
For cannoli chocolate
 40 g bitter cocoa
For cannoli cream with pistachio
 200 g Pistì cream
For cannoli cottage cheese
 500 g sheep's ricotta cheese
 150 g icing sugar
 optionally 2 tablespoons of rum

Directions

1

If you have a Bimby, you can put the ingredients all together and cook 9 minutes at 90°.
In a saucepan: first beat the eggs with the sugar in a bowl, gradually add the flour, then the milk and finally the vanillin. Put on the gas over moderate heat and stir thoroughly until the cream has thickened.

2

For the chocolate cream, add bitter cocoa to the eggs and sugar.
Chill at room temperature, then refrigerate for at least 3 hours.

3

For the cream with pistachio in this case the pistachio should be added to the cream base when it has cooled before placing it in the fridge.

4

For the ricotta: mash the ricotta in a potato masher or masher. Add the icing sugar and mix well until creamy. Then flavour with rum or, if you like, also with vanilla or orange (ready-made aromatic vials for desserts).

5

And now ready to try them out?

Cannoli Sicilian Craftsmen with Pistachio
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Pistì - Antichi Sapori dell'Etna S.r.l.
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