The cream used to fill cannoli is also a nice accompaniment to fresh fruit. Vary the choices according to the season. For a particularly creamy texture, beat together the ricotta-topping ingredients in a food processor or blender. Also, seek out a vendor who makes his or her own fresh ricotta daily for the best results. It will make a noticeable difference in the final taste. Tangy fresh Sicilian ricotta, traditionally made from the whey of sheep's milk left over from producing pecorino cheese, is especially delicious, although cow's milk ricotta is also good.
Customer Reviews for Cannoli Cream with Fresh Fruit (Crema di Ricotta alla Frutta Fresca)
This product has not yet been reviewed. Click here to continue to the product details page.