Cannoli With Scoop Of Spumoni Ice Cream. Recipe
Make Cannoli With Scoop Of Spumoni Ice Cream. Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cannoli Shells
Cannoli Filling
Spumoni Ice Cream
Method
Cannoli Shells
- 1
Make the Dough
In a large bowl, mix the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Add egg yolks and white wine (or vinegar). Mix until a dough forms.
- 2
Knead the Dough
Turn the dough out onto a floured surface and knead for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
- 3
Roll out the Dough
After resting, roll out the dough to about 1/8 inch thickness. Cut into circles about 4 inches in diameter.
- 4
Fry the Shells
Heat oil in a deep fryer or large pot to 375°F (190°C). Wrap each dough circle around a cannoli tube, sealing the edges with a bit of water. Fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.
Cannoli Filling
- 5
Prepare the Filling
In a mixing bowl, combine ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth.
- 6
Add Chocolate Chips
Fold in the mini chocolate chips and chopped pistachios (if using) until evenly distributed.
- 7
Fill the Cannoli
Using a piping bag or a small spoon, fill each cooled cannoli shell with the ricotta filling, ensuring both ends are filled.
Serving
- 8
Serve with Ice Cream
Place each filled cannoli on a plate and serve with a scoop of spumoni ice cream on the side.
