Cone Oli Food
CONE-OLI
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Put the ricotta in a fine-mesh sieve set over a bowl. Refrigerate 30 minutes to drain.
- Transfer the ricotta to a large bowl. Add the cream cheese, confectioners' sugar, vanilla and almond extracts, and the orange zest and beat with a mixer until smooth and fluffy, about 1 minute. Fold in 3 tablespoons chopped chocolate. Cover and refrigerate until thick and cold, at least 1 hour.
- Transfer the ricotta mixture to a resealable plastic bag. Snip off one corner and pipe the mixture into the cones. Gently press the remaining chocolate and the pistachios into the ricotta mixture. Dust the cones with confectioners' sugar.
BOB'S "CONE-OLI"
Steps:
- 1. Put the ricotta in a fine-mesh seive set over a bowl. Refridgerate 30 minutes to drain.
- 2. Transfer the ricotta to a large bowl. Add the cream cheese, confectioner's sugar, vanilla and almond extracts, and the orange zest and beat with a mixer until smooth and fluffy, about 1 minute. Fold in 3 tablespoons chopped chocolate. Cover and refridgerate until thick and cold, at lease 1 hour.
- 3. Transfer the ricotta mixture to a resealable plastic bag. Snip off one corner and pipe the mixture into the cones. Gently press the remaining chocolate and the pistachios into the ricotta mixture. Dust the cones with confectioner's sugar.
CONE-OLI
Easy to make and served in sugar cones, replacing cannoli shells! From Food Network Magazine, June, 2011. Cooking time is chilling time.
Provided by Chef PotPie
Categories Dessert
Time 5h50m
Yield 6 cone-olis, 6 serving(s)
Number Of Ingredients 9
Steps:
- Put the ricotta in a fine-mesh sieve set over a bowl. Refrigerate 30 minutes to drain.
- Transfer the ricotta to a large bowl. Add the cream cheese, confectioners' sugar, vanilla and almond extracts, and the orange zest and beat with a mixer until smooth and fluffy, about 1 minute. Fold in 3 Tbsp chopped chocolate.
- Cover and refrigerate until thick and cold, at least 1 hour.
- Transfer the ricotta mixture to a resealable plastic bag. Snip off one corner and pipe the mixture into the cones. Gently press the remaining chocolate and the pistachios into the ricotta mixture.
- Dust the cones with confectioners' sugar.
- You can fill the cones up to 4 hours in advance, cover and refrigerate, then dust with sugar just before serving.
Nutrition Facts : Calories 205.6, Fat 11.5, SaturatedFat 6.3, Cholesterol 36.8, Sodium 99.4, Carbohydrate 17.9, Fiber 0.5, Sugar 9.8, Protein 7.7
CONE-OLI
How to make Cone-oli
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Put the ricotta in a fine-mesh sieve set over a bowl. Refrigerate 30 minutes to drain.Transfer the ricotta to a large bowl. Add the cream cheese, confectioners' sugar, vanilla and almond extracts, and the orange zest and beat with a mixer until smooth and fluffy, about 1 minute. Fold in 3 tablespoons chopped chocolate. Cover and refrigerate until thick and cold, at least 1 hour.Transfer the ricotta mixture to a resealable plastic bag. Snip off one corner and pipe the mixture into the cones. Gently press the remaining chocolate and the pistachios into the ricotta mixture. Dust the cones with confectioners' sugar.Photograph by Lisa Shin
- Recipe courtesy Food Network Magazine
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