Yield: 18 cannoli
|1 cup||Whipped heavy cream|
|3 tablespoons||Sugar (or more)|
|2 tablespoons||Candied fruits -OR-|
|3 tablespoons||Cocoa PLUS|
|2 tablespoons||Chocolate bits (jimmies)|
FILLING: Put the ricotta in a bowl and fold in the whipped cream, adding the sugar as you fold. Chop the candied fruits to tiny slivers no bigger than grains of rice and fold in all but about a teaspoonful. Add the vanilla. Using a spatual or a broad knife, fill the cannoli first from one end and then from the other. Press the filling in gently to make sure the center is full. Scrape each end to smooth out the cream and decorate the ends by dipping them in the remaining candied fruit slivers. If you want to make the filling chocolate, substitute cocoa for the candied fruits in the cream-ricotta mixture, and decorate with grated chocolate or the chocolate jimmies. The cannoli should not be filled too long before serving, as that softenes the pastry. The filling, however, can be chilled, and both parts of this elegant dessert can be made ahead of time and assembled shortly before the meal. From Romagnoli's Table.
Submitted By TERRI WOLTMON On 04-07-95