The Atlanta Journal-Constitution
RICOTTA CREAM
Rather than mix in the embellishments,
Domenica Marchetti saves them for garnishing the cannoli. To make a chocolate ricotta cream filling, see the variation.
Make ahead: For a firm filling, it’s best to let a store-bought ricotta drain overnight in the refrigerator (in a finemesh strainer suspended over a bowl).
You’ll need to put a stainlesssteel mixing bowl and beaters or the balloon-whisk attachment to your
mixer in the freezer to chill 30 minutes before making the filling.
The ricotta cream can be refrigerated up to 2 days in advance. 3 cups fresh whole-milk ricotta
cheese, drained well 1 cup chilled heavy whipping cream 1 cup confectioners’ sugar 1 teaspoon pure vanilla extract
Combine the drained ricotta, heavy whipping cream, sugar and vanilla extract in the chilled mixing bowl of a stand mixer fitted with a chilled balloonwhisk attachment (or use a handheld electric mixer with chilled beaters); beat on low speed until incorporated, then increase the speed to high. Beat for a few minutes, until the ricotta cream is thickened and smooth. Transfer to a piping bag; seal and refrigerate until well chilled (up to 2 days). Makes: 4.5 cups (enough to fill about 24 cannoli)
Variation: Gently whisk 1/4 cup unsweetened cocoa powder into the ricotta cream. Per tablespoon: 35 calories, 1 gram protein, 2 grams carbohydrates, 3 grams fat, 2 grams saturated fat, 10 milligrams cholesterol, 10 milligrams sodium, 0 grams dietary fiber.