Check out the recipe for the new cannoli from Food Magazine Network: Instead of cream cheese filled tubules, use waffle cups for ice cream. Top them with a sweet mix of ricotta and cream cheese and garnish with chopped фисташками. 
Time: 45 мин. Complexity: easy Servings: 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 and 1/4 Art. ricotta curd cheese
- 1/4 Art. cream cheese cream philadelphia room temperature
- 6 cone-shaped waffle cups for ice cream
- 2 tbsp. l chopped pistachios
- 1/3 Art. (approximately 55 gr.) finely chopped bitter or semisweet chocolate
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1 tsp finely grated orange peel
- 1/3 Art. powdered sugar, plus some more for sprinkling
Recipes with similar ingredients: ricotta cheese, philadelphia cheese, semisweet chocolate, bitter chocolate, nuts, pistachios, Orange zest, icing sugar, vanilla extract, almond extract
Recipe preparation:
- Put the ricotta in a fine mesh sieve and set it on a bowl. Put in the refrigerator for 30 minutes, so that the excess glass serum.
- Transfer ricotta into a large bowl. Add creamy cream cheese, powdered sugar, vanilla and almond extracts, orange zest and beat with a mixer until smooth air mass, about a minute. Add 3 tbsp. l chopped chocolate. Cover and refrigerate topping thickened and cooled, not less than an hour.
- Transfer the ricotta mixture into a tight plastic bag. Cut one corner and squeeze the mixture into the waffle cones. Neatly press the remaining chocolate and pistachios to the filling. Sprinkle dessert icing sugar.
