Cherry-Pistachio Cannoli Cream
- Total Time
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.
part-skim ricotta cheese1 cup(s)
packed brown sugar2 Tbsp
table salt⅛ tsp
semisweet chocolate2 oz, (1/4 cup)
orange zest¼ tsp, grated
vanilla extract¼ tsp
cherries2 cup(s), such as bing, pitted, plus 4 cherries on the stem
shelled pistachio nuts⅛ oz, chopped, (2 tablespoons)
- Combine the ricotta, brown sugar, and salt in a food processor; process until perfectly smooth, 1 – 2 minutes.
- 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.
- 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.