Cannoli in waffle cups

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. Photo of Cannoli in waffle cups 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:

  1. 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.
  2. 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.
  3. 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.

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