Usually, I’m accustomed to being the one in the kitchen whipping up some magic, but I have to admit that it’s nice from time to time to see my roommates enjoying the art of functional creating as well. This morning my roommate asked me if I had cheesecloth, and I sadly recounted that that was one thing I had left behind in my move. She was needing to strain some ricotta cheese to make the filling for her version of some individually-sized cannoli goodness. She made some extras for the house (I can already tell you those won’t last) and I was so inspired, that I wanted to share the idea with you.
Almond Cookie Crust
-1.5C flour or GF flour blend
-1/2 C almond meal
-2.5Tb sugar or alternative sugar
-1/2tsp baking powder
-1 stick chilled, unsalted butter, chopped into small cubes
-1 egg yolk
Combine all ingredients in processor except butter, fold in cubes of butter. Press into baking tins or a sheet pan and bake in a 350* preheated oven for 20 min or until golden brown. Let cool before filling with cream.
Filling
-1/2C whipping cream
-(1) 15oz tub of ricotta, strained
-1/2C powdered sugar
-1/2tsp vanilla
-1/4tsp ground cinnamon
Whip cream until peaks form, mix in other ingredients. Fill a piping bag with mixture and swirl into cups. Chill for an hour before serving.
Tips:
- For powdered sugar without having to buy a whole bag or alternative powdered sugar, throw 1C regular sugar or alternative sugar (I.e. erythritol, xylitol) into a blender with 1Tb of cornstarch or cornstarch substitute like arrowroot flour.
- If you don't have piping bags, you can pour your mixture into a zip lock bag and cut a corner off to make your tip.
I’d love to see and hear how these turn out for you!
Do you have any traditionally inspired fusion creative dessert recipes?
Come say hi and check out more food finds at ieateditYum 😄 👋🏼 👋🏼