PURRRRFECTLY CREAMY CANNOLI GELATO
This is to die for!!!!! All the best of a great Italian Cannoli combined with extra creamy Italian Gelato!!!! Purrrrfectly heaven!!! Serve in a bowl with wafer cookies, or try it in cannoli shells, or even a sugar waffle cone. Made for Zaar World Tour 4 by the Cookin Cats. Cooking time does not include refrigeration time. Edited on 7/26/10 to change the ratio of 3 C. milk to 1 C. cream
Provided by Lavender Lynn
Categories Frozen Desserts
Time 45m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine the milk, cream, and sugar.
- Cook over medium heat, stirring constantly until the mixture comes to a simmer.
- Remove from heat.
- Add vanilla.
- Let cool for 30 minutes on counter.
- Cover and refrigerate for at least 2 hours or overnight.
- Stir in mascarpone until mixed well.( I used my potato masher to make sure mascarpone was as mixed up as possible).
- Add chocolate chips, cherries, and almonds.
- Transfer to ice cream freezer and freeze according to manufacturer's directions.
Nutrition Facts : Calories 223.1, Fat 14.6, SaturatedFat 8.1, Cholesterol 42.9, Sodium 57.1, Carbohydrate 20.9, Fiber 0.7, Sugar 15.9, Protein 3.8
PURRRRFECTLY CREAMY CANNOLI GELATO (REVISED)
This is to die for!!!! All the best of a great Italian Cannoli combined with extra creamy Italian Gelato!!!! Purrrrfectly heaven!!! Serve in a bowl with wafer cookies or try it in cannoli shells, or even a sugar waffle cone!! Made for the Zaar World Tour 4 by the Cookin Cats. Modern Czechs, Italians, and Greeks see Almonds as good luck and long life--and give out the nuts at weddings When you say italian dessert 2 things come to mind: cannoli and gelato. We combined the gelato with the wonderful ingredients from the filling from cannoli: mascarpone, marashino cherries, and pcs of chocolate. Cooking time does not include the refrigeration time.
Provided by Lavender Lynn
Categories Frozen Desserts
Time 50m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine the milk, cream, and sugar.
- Cook over medium heat until the mixture comes to a simmer, stirring continuously.
- Remove from heat.
- Add vanilla.
- Let cool on counter 30 minutes.
- Cover and refrigerate for at least 2 hours or overnight.
- Stir in mascarpone, mix until smooth(I used a potato masher to make sure it was mixed well.).
- Add chocolate chips, cherries, and almonds.
- Transfer to ice cream freezer and freeze according to manufacturer's directions.
Nutrition Facts : Calories 177.6, Fat 9.2, SaturatedFat 4.7, Cholesterol 20.4, Sodium 53.5, Carbohydrate 21.3, Fiber 0.7, Sugar 18.5, Protein 4
CANNOLI
Ana and Lydia's cannoli, recipe invented on July 31st, 2005. I spent a lot of time looking for a good recipe for cannoli shells and filling. Since no two were alike, and since instructions were a bit sketchy, I worked with a friend to come up with a good recipe, including some tips that we came up with along the way. Special equipment is needed such as cannoli tubes, a pasta machine and a pastry bag to help make these cannoli come out just like the ones at Italian restaurants and bakeries. Start with 1/2 cup of confectioners' sugar, and then add more to taste.
Provided by Lydia Nacawa
Categories World Cuisine Recipes European Italian
Time 3h45m
Yield 30
Number Of Ingredients 15
Steps:
- In a medium bowl, mix together the flour, sugar and cinnamon. Cut in the shortening until it is in pieces no larger than peas. Make a well in the center, and pour in the egg, egg yolk, Marsala wine, vinegar and water. Mix with a fork until the dough becomes stiff, then finish it by hand, kneading on a clean surface. Add a bit more water if needed to incorporate all of the dry ingredients. Knead for about 10 minutes, then cover and refrigerate for 1 to 2 hours.
- Divide the cannoli dough into thirds, and flatten each one just enough to get through the pasta machine. Roll the dough through successively thinner settings until you have reached the thinnest setting. Dust lightly with flour if necessary. Place the sheet of dough on a lightly floured surface. Using a form or large glass or bowl, cut out 4 to 5 inch circles. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing the edge with a bit of egg white.
- Heat the oil to 375 degrees F (190 degrees C) in a deep-fryer or deep heavy skillet. Fry shells on the tubes a few at a time for 2 to 3 minutes, until golden. Use tongs to turn as needed. Carefully remove using the tongs, and place on a cooling rack set over paper towels. Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell. Using a tea towel may help you get a better grip. Wash or wipe off the tubes, and use them for more shells. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hours before serving.
- To make the filling, stir together the ricotta cheese and confectioners' sugar using a spoon. Fold in lemon zest and chocolate. Use a pastry bag to pipe into shells, filling from the center to one end, then doing the same from the other side. Dust with additional confectioners' sugar and grated chocolate for garnish when serving.
Nutrition Facts : Calories 401.9 calories, Carbohydrate 17.6 g, Cholesterol 22.3 mg, Fat 34.6 g, Fiber 0.6 g, Protein 5.4 g, SaturatedFat 6.4 g, Sodium 42.5 mg, Sugar 6.1 g
CANNOLI DIP
Ricotta is one of my family's favorite ingredients. I made up the cannoli filling and broke up some ice cream waffle shells to use as "chips and dip"-it was an instant hit! It's also good served slightly warm. -Ann Marie Eberhart, Gig Harbor, Washington
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Beat together ricotta cheese, sugar, candied citron and lime zest. If desired, scoop ricotta mixture into cones and sprinkle with chocolate chips.
Nutrition Facts : Calories 128 calories, Fat 5g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 70mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 0 fiber), Protein 6g protein.
CANNOLI
Learn how to make cannoli with our easy-to-follow recipe. A classic Italian pastry with a crisp shell and creamy, sweet ricotta filling, it's a moreish treat
Provided by Lulu Grimes
Categories Dessert, Treat
Time 1h10m
Yield Makes 12
Number Of Ingredients 17
Steps:
- Tip the flour, sugar, bicarb, cinnamon and cocoa (if using) into a bowl with a pinch of salt. Add the butter and rub it into the dry ingredients until there are no more lumps. Mix the egg yolk and marsala and add this to the bowl, then mix the whole lot together and knead to a smooth dough. Wrap and rest in the fridge. (Can be made ahead and fried the next day.)
- Fill a deep-fat fryer, wok or deep saucepan a third of the way up with oil. Cut the dough into pieces and, working one piece at a time, roll them out as thinly as you can - use a pasta machine if you have one. Heat the oil and keep an eye on it until it reaches 180C. Lay the dough out on a lightly floured surface and cut out circles about 11cm across. Wrap each one around a cannoli mould, using some of the egg white to stick the top edge down and they're ready for frying.It's important to take care when cooking with hot oil. Read our guide on how to deep-fry safely to avoid accidents in the kitchen.
- Deep-fry the cannoli (with their moulds) one at a time, making sure they cook all over. They should take about 45-60 seconds in all and should be visibly golden brown (keep cooking a little longer if they aren't) and the dough will bubble and blister. Carefully take each one out of the oil using the tongs and shake the cannoli off the mould very carefully onto kitchen paper. As you fry each one, make sure the oil stays at 180C at all times and doesn't get any hotter. These will keep for 2-3 days in an airtight container.
- When the cannoli are cold, dip the end of each one into chocolate, then dip some of those into the pistachios. Leave to cool and harden. Beat the ricotta and mascarpone together, then stir in the candied peel and sugar. Spoon the mixture into a piping bag with a wide star nozzle and pipe it into the cannoli. Serve soon after filling.
Nutrition Facts : Calories 229 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
More about "cannoli di gelato food"
BEST CANNOLI ICE CREAM RECIPE - HOW TO MAKE CANNOLI …
From delish.com
Category DessertTotal Time 5 hrs 20 mins
- In a large bowl using a hand mixer or whisk, beat heavy cream until stiff peaks form, 5 minutes.
- Fold in 1¾ cups mini chocolate chips, 1¼ cups crushed cannoli shells, and all but 2 tablespoons chopped pistachios.
- Transfer mixture to a 9-x-5" loaf pan and top with remaining ¼ cup chocolate chips, ¼ cup crushed cannoli shells, and 2 tablespoons pistachios.
CANNOLI DOUGH RECIPE
From epicurious.com
Servings 8Author Epicurious
SICILIAN CANNOLI RECIPE
From greatitalianchefs.com
CLASSIC SICILIAN CANNOLI RECIPE
From thespruceeats.com
CANNOLI RECIPE
From themediterraneandish.com
CANNOLI - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
BEST CANNOLI RECIPE - HOW TO MAKE HOMEMADE CANNOLI
From delish.com
CANNOLI DI GELATO RECIPE
From eatyourbooks.com
CANNOLI GELATO - SOUTHERN LADY MAGAZINE
From southernladymagazine.com
AUTHENTIC ITALIAN CANNOLI RECIPE
From askchefdennis.com
AUTHENTIC ITALIAN CANNOLI RECIPE - SICILY'S BEST DESSERT
From nonnabox.com
CANNOLI, ALL YOU MUST KNOW BEFORE LANDING IN SICILY
From streaty.com
CANNOLI GELATO SANDWICHES - REAL CALIFORNIA MILK
From realcaliforniamilk.com
AUTHENTIC ITALIAN CANNOLI RECIPE
From recipesfromitaly.com
GELATO AND CANNOLI TIME | ITALIAN DESSERT | FAMILY TIME
WHAT IS A CANNOLI AND WHAT DOES IT TASTE LIKE?
From allrecipes.com
CANNOLI GELATO RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love