August 17, 2017

Cannoli Cones

Cannoli Cones

Faith Pineo Photo | Cannoli Cones

I’ve been indulging in a lot of cheese since the farmers’ markets got into full swing this spring.

I had picked up a promising-looking container of ricotta from Balfour Farm at the Hampden Farmers’ Market a couple of weeks ago and had been dithering over what to do with it until I realized that one of my favorite desserts is cannoli.

Put the sugar, ricotta, vanilla and cinnamon into the mixing bowl

Janine Pineo Photo | Put the sugar, ricotta, vanilla and cinnamon into the mixing bowl

I did a little research to see how difficult it could be to concoct such a delicacy and found out it could be really difficult – why? – or it could be pretty simple.

Since most recipes used the store-bought variety of ricotta, I knew I would need to make some allowances since the ricotta from Balfour Farm was unlike any ricotta I had ever seen as far as texture went: nearly dry and a tiny bit crumbly. Most of the recipes tell you that you must drain the ricotta overnight before trying to make the filling. That is not at all necessary with the Balfour variety. The flavor of the Balfour, on the other hand, is like the store-bought but much tastier.

So between my sister and I, we made up the recipe below by culling together a number of other recipes.

Let’s just say the results speak for themselves.

Cannoli Cones

Whip the ingredients until smooth and fluffy

Janine Pineo Photo | Whip the ingredients until smooth and fluffy

1 1/2 – 2 cups of ricotta, drained
1 1/2 cups powdered sugar
2 tsp. vanilla
1/8 tsp. cinnamon
1/3 cup mini chocolate chips
Box of 12 sugar cones

Put the drained ricotta, sugar, vanilla and cinnamon in a mixing bowl and mix on high for 4 to 5 minutes or until the filling is smooth and fluffy.

Gently fold in the mini chocolate chips.

Chill covered filling until ready to fill cones.

Spoon filling into each cone, tapping the side of the cone gently after each spoonful to get out any air pockets.

Use a spoon to fill the cones and top with a sprinkle of mini chocolate chips

Janine Pineo Photo | Use a spoon to fill the cones and top with a sprinkle of mini chocolate chips

Top each cone with mini chips and serve.

There should be enough filling to make 10-12 cones.

Or you could eat it with a spoon. We’re just saying.

– Janine Pineo