For the past few years I have “assembled” cannoli every Christmas to gift to people. I say “assemble” because I buy the shells and the filling from my local Italian grocery, and I put them together and decorate them with cherries, chocolate chips, and pistachio at home.
This year I decided I wanted to do the whole thing from scratch. This is how my shells came out and holy shit is it labor intensive! The first pictures are my last ones, and they’re the best looking ones in my opinion. What do you guys think?
by calypsoorchid
3 Comments
I think they’re pretty good. By the time you fill them and put nuts or chips on the ends, they’ll look great.
They look wonderful! 👏🏻👏🏻👏🏻 Could you provide a photo of how they turned out when you’re done assembling them?
For your first try they are amazing… I will learn how to make them this month since my aunt (that really know how to make them) will come visit… I will share her recipe when I learn it, maybe you can do that same so that we will learn how to perfect it (but maybe you don’t need it, the first photo is actually perfect).
Now you only need to learn how to make ricotta (not that difficult actually. I’ve done it before… you just need to make cheese, and “re-cook” (ri-cotta) the whey (with like 1/10 of new milk) + salt (about 80g for 15-20 liter of whey) and collect the ricotta when it rise to the top… just cook it at really low temperature and if you got a thermometer reach 92-94 °C (if you don’t see ricotta by that time add a little bit of winegar, do not add a lot just add a tablespoon, mix and wait and repeat only if you really don’t see anything… usually it is not needed so if you need it you should not need more than 1-2 tablespoon). The only problem with ricotta is that it will only give you 100g for every 2 liter of whey… so you will need a lot of milk (20+ liter for just 1Kg of ricotta).
Fresh ricotta is amazing but, at least here, 1 kg of good fresh ricotta is less expensive than that amount of milk. But if you like to also make cheese it’s a good way to use the whey or just make an experiment one time.