Pineapple Cannoli Cones Food
PINEAPPLE CANNOLI CONES
Make and share this Pineapple Cannoli Cones recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 20m
Yield 12 Cones
Number Of Ingredients 12
Steps:
- Equipment:.
- Food processor.
- Piping bag with large star tip.
- Cone holder.
- Directions:.
- To make the pineapple cannoli filling, in a food processor, puree chopped pineapple until smooth. Add ricotta cheese and cream cheese and pulse to combine. Transfer filling to a large bowl and add confectioners sugar, stirring until smooth. Fold in Cool Whip and yellow food coloring. Transfer to a piping bag fitted with a large star tip and refrigerate for 30 minutes to an hour.
- In a medium bowl, microwave to melt 1 1/2 cups mini chocolate chips with vegetable oil, stirring until smooth. Dip the tops of each cone into the melted chocolate, letting the excess drip off. Sprinkle pistachios or sprinkles around the edges of the cones, transfer to a cone stand or glass and let dry. Dip the pineapple wedges into the chocolate, leaving a 1-inch border on one side, set aside on a parchment-lined baking sheet to dry.
- Pipe the filling into the cones in a circle to resemble a soft-serve ice cream cone. Top with a dipped pineapple wedge and remaining pistachios, sprinkles and mini chocolate chips.
CANNOLI CONES
This party-perfect version of cannoli swaps the usual fried pastry dough wrap for ice cream cones-so they're not just fun to eat, they're easier to make.
Provided by My Food and Family
Categories Home
Time 45m
Yield 12 Cones
Number Of Ingredients 8
Steps:
- Beat ricotta, powdered sugar, vanilla extract, ground cinnamon and lemon zest with an electric mixer on medium high speed until fully incorporated and smooth.
- Fold in ¼ cup of the chocolate chips and transfer mixture to a large zip top bag. Refrigerate for at least 30 minutes while preparing the cones.
- In a microwave safe bowl, heat remaining ¼ cup of chocolate chips in 30 second intervals, stirring until melted and smooth.
- Dip the wide opening of each cone into melted chocolate, tap off excess and roll in either sprinkles or nuts. Place on a sheet of wax paper to set.
- When chocolate has set, remove filling from refrigerator and cut a small opening in one corner of the bag. Pipe filling into each cone and serve immediately.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PINEAPPLE SNOW CONES
Provided by Food Network
Time 13m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Freeze the pineapple pieces for 3 hours or until very frozen and then wrap one end in a towel and grate the exposed end into a bowl. Gather ice and spoon into paper cones or serving cups and enjoy!
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- With a hand mixer on medium speed, beat ricotta cheese, powdered sugar, and vanilla extract until combined. Add 3/4 cup mini chocolate chips.
- Transfer to a piping bag with a large tip. Pipe cannoli mixture into each cone. Add additional chocolate chips on top of the cannoli filling, for decoration.
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- Start by draining the ricotta cheese to remove excess moisture. Line a wire strainer with 2 layers of cheesecloth, extending up and over the sides of the strainer, and place the strainer over a bowl. Put the ricotta in the strainer, then gather the edges of the cheesecloth together around the cheese and fasten it with a rubber band, forming a tight bundle.
- Let the ricotta sit and drain in the refrigerator for at least 2 hours—overnight will work too. At the end, you should see significant liquid has seeped out of the cheese into the bowl below. Take the bundle of cheese and squeeze it gently to get out any extra moisture. Discard the drained liquid.
- Combine the drained ricotta, International Delight Vanilla Cannoli Crème Latte creamer, orange zest, cinnamon, vanilla, salt, and powdered sugar in a blender, and blend just until smooth, 10-15 seconds. Scrape down the mixer as necessary to make sure it all gets blended, but don’t overwork it—stop when everything seems nice and smooth.
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- Drain the ricotta by placing a fine mesh sieve over a bowl. Add ricotta to sieve and top with plastic wrap or parchment paper then place something quite heavy on top to press the liquid out (I use a Costco size jar of pickles). Let drain 2 hours. (May drain longer in the refrigerator.)
- After cones have cooled, add 1/2 cup chocolate chips and 1 ½ teaspoons vegetable oil to a small bowl. Microwave at 50% power, stirring at 30 second intervals until chocolate is melted. Dip the top of the cones in the chocolate then dip in either crushed pistachios or mini chocolate chips if desired. Place on parchment paper until set. Repeat with all cones. Store cones in an airtight container until ready to fill.
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- In a small microwave safe dish, melt the semi- sweet chocolate chips. If you are adding any toppings to the rim of your cones, pour some of the toppings onto a small plate and set aside.
- Once the chocolate is melted, begin dipping the tops of the cones into the chocolate, about and inch deep. If you are adding toppings to the rim of your cones, while the chocolate is still wet roll the cones into your topping of choice. Set finished cone aside to cool and harden
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