Sicilian Cannoli

Ingredients

• Cannoli shells (medium)12 pieces
• Sheep's milk ricotta (well-drained)800 g
• Powdered sugar240 g
• Dark chocolate chips (60%)80 g
• Diced candied orange peel40 g
• Crushed pistachios30 g
• Candied orange strips (for garnish)12 pieces
• Ground cinnamon0.5 g

Allergens

Tree nuts, Gluten, Milk
May contain traces of: Soy.

Method

1. Drain the sheep's milk ricotta in a fine-mesh strainer in the refrigerator for at least 12 hours to remove excess whey.
2. Sift the dry ricotta through a fine-mesh sieve or a food mill to achieve a smooth, silky texture.
3. Add powdered sugar and cinnamon to the sifted ricotta, mixing gently with a spatula; let the mixture rest in the refrigerator for 30 minutes.
4. Fold the chocolate chips and diced candied orange into the ricotta cream, distributing them evenly.
5. Transfer the cream into a pastry bag with a plain tip or no tip.
6. Fill the shells from the center outwards on both sides only moments before serving to preserve the crispness of the pastry.
7. Garnish the ends of the cannoli by pressing them lightly into the crushed pistachios.
8. Complete the decoration by placing a candied orange strip on each end and dust with extra powdered sugar if desired.