Homemade ricotta and the resulting cannoli will win you lots of friends
As I mentioned in
another post, I finally made cheese a couple of weeks ago. And as much as I
would like to tell you that it was an earth-shattering, wildly exciting
experience, I can’t lie. It wasn’t exciting in any way.
Making ricotta cheese
with the kit I got for Christmas consisted mostly of staring at a pot for 45
minutes. Here’s how it went down: Dump milk, salt, and citric acid into pot. Stand
next to pot. Stare at pot. Experience 2 seconds of excitement when milk finally
reaches 185 degrees. Experience 3 seconds of excitement when curds separate
from whey. Dump everything into cheesecloth to drain curds from whey. Burn self
repeatedly while shaking cheesecloth, trying to speed up draining. Curse out
Williams-Sonoma for suggesting that I speed up draining. Drain more overnight in the refrigerator. Taste in
the morning and do a happy dance. It was yummy!
So. Ricotta
cheese making? Not so exciting. But cannoli making? Very exciting! (Feel free to challenge my definition of exciting).
The next day, I made cannoli filling from my newly made cheese. And I have to say, it was delectable. My only suggestion is to add a pinch of salt to the mixture if you find that it tastes a bit too flat. Also, the mini cannoli shells I bought in a box from the grocery store were a little too mini for my taste. So next time, I’ll hit up a local bakery or the bakery counter at the grocery store and ask them to sell me a few empty shells.
The next day, I made cannoli filling from my newly made cheese. And I have to say, it was delectable. My only suggestion is to add a pinch of salt to the mixture if you find that it tastes a bit too flat. Also, the mini cannoli shells I bought in a box from the grocery store were a little too mini for my taste. So next time, I’ll hit up a local bakery or the bakery counter at the grocery store and ask them to sell me a few empty shells.
Chocolate-ricotta cannoli
Recipe adapted from
Tuscan Kitchen, Salem, NH
You'll need:
8-10 empty cannoli shells
8-10 empty cannoli shells
1 ½ cups ricotta cheese
½ cup granulated sugar (or, to taste)
½ cup shaved bittersweet chocolate
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
Pinch of salt, if needed
Rock a chef’s knife up and down at the very edge of a bar of
chocolate to get shavings.
|
Instructions:
Combine ricotta cheese, granulated sugar, shaved chocolate,
vanilla, and cinnamon in a mixing bowl.
Place mixture in a pastry bag (or gallon-sized zip-top bag
with the tip of one corner snipped off) and fill cannoli shells.
If you want to, dust with powdered sugar. Put a few tablespoons of powdered sugar into a metal sieve, hold the sieve over your cannoli, and very gently tap the side of the sieve to allow a dusting of sugar to escape from the bottom.
If you want to, dust with powdered sugar. Put a few tablespoons of powdered sugar into a metal sieve, hold the sieve over your cannoli, and very gently tap the side of the sieve to allow a dusting of sugar to escape from the bottom.
How to fill cannoli shells:
Thanks to the nine thankless months I spent working in a
bakery in high school, I know how to fill a cannoli shell, even without a
pastry bag. And now, I pass this knowledge onto you:
- Fill a gallon-sized zip-top bag (or pastry bag) with the cheese mixture.
- Snip off the tip of a bottom corner of the bag.
- Insert the tip of the pastry bag into the center of the cannoli shell.
- Gently squeeze out the ricotta mixture while slowly pulling the bag away from the shell. This will fill half the shell.
- Turn the shell around and repeat on the other side.
And since you’re still
here, a confession: Up until a couple of months ago, I had an extremely low
opinion of ricotta cheese. Bland, gritty, charmless, no-personality,
grocery-store ricotta. The vestigial tail of the food world. Just pointless. But
when I finally tried real, fresh ricotta, it was a revelation. And even though the ricotta
that I made wasn’t as good as the revelatory one, it still beat the shit out of
that semi-liquid Styrofoam I had been eating from the grocery store.
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