Cherry-Pistachio Cannoli Cream

8
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
4
Difficulty
Easy
In Sicily, cannoli cream is most often made with fresh sheep’s milk ricotta. Now that sheep’s milk cheeses are available you might want to give it a try.

Ingredients

part-skim ricotta cheese

1 cup(s)

packed brown sugar

2 Tbsp

table salt

tsp

semisweet chocolate

2 oz, (1/4 cup)

orange zest

¼ tsp, grated

vanilla extract

¼ tsp

cherries

2 cup(s), such as bing, pitted, plus 4 cherries on the stem

shelled pistachio nuts

oz, chopped, (2 tablespoons)

Instructions

  1. Combine the ricotta, brown sugar, and salt in a food processor; process until perfectly smooth, 1 – 2 minutes.
  2. Scrape the cheese mixture into a medium bowl; stir in the chocolate chips, orange zest, and vanilla. Refrigerate until thoroughly chilled, at least 1 hour or up to 3 hours.
  3. Stir the pitted cherries into the cheese mixture. Divide the cannoli cream evenly among 4 dessert bowls. Sprinkle with the pistachios and top each with a cherry on the stem. Serve at once. Yields generous 1⁄2 cup per serving.

Notes

Sheep’s milk will give the cannoli cream a very tempting flavor, a little bit like a very mild goat cheese — different and temptingly delicious.

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