Cannoli Filling Recipe with Ricotta

By Shash

Ingredients

• 1/4 * 1/4 cup cornstarch ( I need a bit more than this, but I use 2% or non-fat milk)
• 1 1/3 * 1 1/3 cups milk ( I would advise NOT using lowfat or 2%, if you can!)
• 1/2 * 1/2 cups sugar ( I use powdered)
• 1/2 * 1/2 tsp almond extract
• 1/2 * 1/2 tsp vanilla extract
• 1/4 * 1/4 tsp cinnamon

Details

Servings 16

Preparation

Step 1

* 1 pound ricotta cheese * In a bowl, slowly whisk 1 cup of the milk into the cornstarch until it becomes smooth. Let sit about 20 minutes.

* Put mixture into sauce pan and add the remaining milk and sugar to the milk-starch. Stir over a low heat until it is thick and smooth. Remove from heat.

* Stir in the almond and vanilla extracts.

Place a piece of plastic wrap on the surface of the filling to avoid "skin" (you know that gross stuff)

* Wait for mixture to come to room temperature. Find something to do in that time, but it does need to cool.

and allow to cool to room temperature.

* AFTER the mixture is at room temperature - THEN add the ricotta cheese, and cinnamon to the cornstarch and pipe the filling into cannoli shells.

Dip ends in shaved chocolate or mini-chocolate chips.