User manual
5
WAFER CANNOLI (WITH RICOTTA CREAM)
Makes 10 filled cannoli
Prep Time: 2 hours 15 minutes (+ overnight)
Cook Time: 30 minutes
Ingredients:
1 Large egg
¼ cup caster sugar
⅓ cup plain flour
¼ teaspoon ground cinnamon
30g unsalted butter, melted
1½ Tablespoons milk
pinch of salt
Ricotta Cream Filling:
375g tub fresh ricotta cheese, drained overnight
1 ¼ cup pure icing sugar, sifted (+ extra for dusting)
1 teaspoon vanilla extract
½ teaspoon lemon zest (optional)
1/3 cup thickened cream, whipped to firm peaks
Method:
1. For the ricotta filling: Combine drained ricotta, icing sugar, vanilla and lemon zest (if
using). Beat with electric beaters until smooth and well combine; 1-2 minutes.
Fold through the whipped cream. Cover and refrigerate until rm; 2 hours.
2. For the cannoli: Beat eggs and sugar with electric beaters until thick and pale; 2 minutes.
Sift in the our and cinnamon. Add remaining ingredients. Mix well.
3. Heat Ice Cream Waffle Cone Maker on medium heat, until green light turns off.
4. Spoon 1 tablespoon batter in the center on the hot wafe plate. Close lid gently. Cook until
golden brown; about 2-3 minutes.
5. Carefully remove hot wafe with a spatula. Quickly roll into a tube shape. Allow to cool.
6. Pipe the ricotta lling evenly between the wafer cannoli shells.
Decorate if desired. Dust with extra icing sugar to serve.
GARNISHES (optional)
Mix 2 tablespoons mini chocolate chips through ricotta lling.
Mix 1 tablespoon nely diced candied orange through ricotta lling.
Decorate ends with nely chopped pistachios OR grated chocolate.