Yield: 12 servings
|2.00 cup||ricotta inpastata cheese|
|1.00 cup||confectioners' sugar|
|1.00 tablespoon||pure vanilla extract|
|12.00 \N||cannoli shells|
|½ pounds||semisweet chocolate; melted|
|2.00 tablespoon||candied lemon peels|
|2.00 tablespoon||candied orange peels|
In a mixing bowl, whisk the cheese, sugar, vanilla and rum. Mix well.
Fill a pastry bag with the cheese mixture. Fill each cannoli shell with about ¼ cup of the filling. Line a baking sheet with parchment or waxed paper. Dip half of each cannoli in the melted chocolate.
Sprinkle the remaining half with the candied lemon and orange peels.
Place on the parchment paper and refrigerate until the chocolate is set. This recipe yields 12 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B77 broadcast 10-21-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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