Time: 45 min.
Complexity: easily
Servings: 6

Check out this new cannoli recipe from Food Network magazine: Instead of cream cheese-filled cannoli tubes, use ice cream cones. Fill them with a sweet ricotta-cream cheese mixture and garnish with chopped pistachios.

Ingredients:

• 1 and 1/4 tbsp. ricotta cream cheese
• 1/4 cup Philadelphia cream cheese, room temperature
• 6 waffle cone ice cream cups
• 2 tablespoons chopped pistachios
• 1/3 cup (about 55g) finely chopped dark or semi-sweet chocolate
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1 teaspoon finely grated orange zest
• 1/3 cup powdered sugar, plus extra for dusting

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ricotta cheese, Philadelphia cheese, semi-sweet chocolate, dark chocolate, nuts, pistachios, Orange zest, powdered sugar, vanilla extract, almond extract

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Preparation:

Step 1
• Place the ricotta in a fine-mesh sieve and set it over a bowl. Refrigerate for 30 minutes to allow the excess whey to drain.
Step 2
• Place the ricotta in a large bowl. Add the cream cheese, powdered sugar, vanilla and almond extracts, and orange zest, and beat with a mixer until smooth and fluffy, about 1 minute.
  
  Add 3 tablespoons of chopped chocolate. Cover and refrigerate until the filling thickens and chills, at least an hour.
Step 3
• Transfer the ricotta mixture to a resealable plastic bag. Snip off one corner and squeeze the mixture into the waffle cones. Gently press the remaining chocolate and pistachios into the filling. Dust the dessert with powdered sugar.

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