Strawberries With Cannoli Cream Recipes
STRAWBERRIES WITH CANNOLI CREAM
Make and share this Strawberries With Cannoli Cream recipe from Food.com.
Provided by Alan in SW Florida
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- For cannoli cream, in a medium bowl, stir together ricotta cheese, sugar, and vanilla.
- In a small chilled bowl, beat the whipping cream with an electric mixer on medium speed until soft peaks form (do not over-beat.)
- By hand, gently stir the whipped cream and about half of the chocolate pieces into the ricotta mixture. (If desired, mixture can be made up to 2 days ahead; refrigerate, covered.).
- To serve, divide strawberries among 8 dessert dishes.
- Spoon cannoli cream over the berries.
- Sprinkle with remaining chocolate pieces.
Nutrition Facts : Calories 200.4, Fat 12, SaturatedFat 7.3, Cholesterol 36.1, Sodium 33.5, Carbohydrate 20.6, Fiber 2.6, Sugar 15.6, Protein 4.8
STRAWBERRY CANNOLI
Make and share this Strawberry Cannoli recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- At least 1 day before serving, proceed through Step 3. Line a colander and a medium-size strainer with a sturdy paper towel; set each in a bowl.
- Pulse strawberries and granulated sugar in food processor until coarsely chopped. Scrape into colander, top with a paper towel and refrigerate overnight to drain well (this is important). Clean processor.
- Put ricotta, cream cheese and confectioners' sugar in processor; pulse until smooth. Transfer to strainer, cover with a paper towel and refrigerate overnight.
- Just before serving: Prop cones upright in tall glasses partially filled with granulated sugar to support cones. Fold drained berries and 1/4 teaspoons almond extract into ricotta mixture. Spoon into a gallon-size ziptop bag. Cut 1/2 inches off a corner; pipe filling into cones and garnish.
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- Fill a piping bag with the filling mixture. Remove the stems from the strawberries and cut the strawberries from the top into an "X" shape. Do not cut strawberries all the way through. They should all still be connected but easily separated at the top to fill with the cream.
- Carefully pull the top of the strawberry apart just enough to get the piping tip into the base of the strawberry and pipe the cream into the strawberry.
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- Put the ricotta cheese and sugar in the food processor and run until smooth and creamy. You can easily do this by hand, but I really like how it almost has a whipped quality to it.
- Take the cream out of the food processor and fold in the nuts and chips. I save some to add to the top as a garnish.
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- Lightly grease and flour 18 Cannoli Tubes. Or use rolled up aluminium foil. 5 Minutes before removing the dough from the fridge Pre-heat oven to 350F / 180C.
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- In a food processor or handi chopper, blend the ricotta, cream cheese, honey, powdered sugar, vanilla, lemon zest, and lemon juice for 3 – 4 minutes or until the mixture is perfectly creamy.
- Set the serving plate in the spot where you want to serve the strawberries. The berries tip easily so it’s best not to have to move them.
- Clean the strawberries and cut off the tops, using a small knife or little metal spoon (like a 1/4 teaspoon measuring spoon) to take out the core of the strawberry and make room for the filling.
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- In a medium size bowl, mix together ricotta cheese, powdered sugar and chocolate chips. Refrigerate until ready to use.
- Heat a large non- stick pan on medium heat. Add strawberries and sugar to the pan. Mix well and cook for 5 to 10 minutes or until strawberries are bubbly. Set aside and keep warm.
- In a shallow bowl, whisk together milk, eggs and vanilla extract. Dip each side of the slider rolls in the milk and egg mixture.
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- Mix together sliced strawberries, 1/3 cup of granulated sugar, and orange juice in a large bowl or container. Cover and refrigerate for about 3 hours or more until strawberries are soft.
- Meanwhile, preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat. Place a large mixing bowl and beaters in the freezer (for whipped cream for cannoli cream for later).
- For shortcakes, whisk together the flour, 1/4 cup granulated sugar, baking powder, salt, and baking soda in a large mixing bowl. Cut in cold butter cubes with a pastry cutter (or 2 knives) until small crumbs form.
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