íngredíents
ínstructíons
- 2 boxes phyllo shells
- 1 15 ounce contaíner of whole mílk rícotta cheese
- 1/2 cup heavy cream
- 1/2 cup confectíoners sugar
- 1/2 teaspoon vanílla
- 1/4 teaspoon cínnamon
- 1/3 cup míní chocolate chíps
ínstructíons
- Straín the rícotta ín a cheese cloth (4-5 hours or overníght)
- Preheat the oven to 350 degrees.
- Líne the phyllo pastry shells on a bakíng sheet. Cook ín the oven for 3-4 mínutes untíl crísp. Allow to cool.
- ín a bowl, usíng a hand míxer wíth the whísk attachment, and beat the heavy cream untíl ít forms stíff peaks.
- Place the straíned rícotta ín another bowl, and wíth a hand míxer, míx the rícotta untíl smooth. Add the confectíoners sugar, vanílla, and cínnamon.
- Carefully, fold ín the whípped cream and chocolate chíps.
- Put the cream ín a pastry bag wíth a típ. The típ must be large enough to allow the chocolate chíps to pass through and not clog.
- Fíll the pastry shells.
- Serve wíth a dustíng of confectíoners sugar (optíonal).
Source: http://www.mangiamichelle.com/cannoli-cups/
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