My cousin asked me to make a dessert for her second baby shower. Initially, I planned on making Ooey Gooey Lemon Bars, but the oven in my new apartment isn’t working (you can imagine the toll this has taken on my cookie making: I’ve been eating graham crackers with peanut butter as a midnight snack instead of moist, decadent, pillowy cookies fresh from my kitchen OMGIWANTCOOKIES), so I had to scratch that idea and think of something else that wouldn’t require baking.
I really like the idea of marrying two desserts in one delicious package, so I started thinking of ways to do something a little different with cannoli cream; I went to brunch in Long Island a week ago and passed up a cannoli cream waffle, which I’ve been (rightfully) regretting ever since. Consequently, I’ve had cannoli on the brain.
I realized it would be a cute and easy, no-bake idea to insert homemade cannoli cream into sugar cones from the grocery store. I could decorate the cones with some sprinkles to jazz them up and make them baby shower appropriate. The sprinkle actually wound up being mermaid themed, so the ice cream cone concept was a good fit with the beachy atmosphere that my aunt created with her decorations and menu options.
I’ve never made cannoli before, but I know what I like, so I adapted a recipe from Alex Guarnaschelli.
For the Cones:
2 packages (about 24), sugar cones
1/2 cup melted semisweet chocolate chips
For the Cream:
2 cups whole milk ricotta cheese, strained (I used Bel Gioioso because it doesn’t require much straining)
3/4 cup powdered sugar
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 cup heavy cream
1/4 cup small semisweet chocolate chips (I used regular, because I had them on hand, but small is more authentic!)
Zest of 1/2 a lemon
1 tbsp of orange zest
1 tsp vanilla extract
For the Cones:
Remove the cones from their packaging, and separate them. Set any broken ones aside (we’ll eat these later with any extra cannoli cream). Melt the chocolate chips in a microwave safe bowl on high in 15 second increments, stirring in between each, until they’re thoroughly melted but not burned.
^My nephew noshing on one.^
Dip the rounded part of each cone into the chocolate, then dip them in the sprinkles while still wet. I found the sprinkles adhered better when I stuck the cone directly into the sprinkles, rather than twisting it clockwise in them.
Set the cones, chocolate-sprinkle ends up, in a few mugs, then refrigerate for about 5 minutes, or until the chocolate is no longer wet. Set aside.
For the Cream:
In a large bowl, whisk the ricotta until smooth. Sift in the powdered sugar, nutmeg, and cinnamon. I made this at home on Long Island and left my sifter in the city, so I used a splatter screen. Hehe. Blend, whisking gently until just combined and there are no powdery lumps.
In a small, chilled metal bowl, beat the heavy cream with the vanilla until relatively stiff peaks form. Do not over whip, or it will collapse. Gingerly fold the cream into the ricotta blend using a rubber spatula. Fold in the chocolate chips and fruit zests. Refrigerate for at least an hour before using.
Using an ice cream scoop, scoop about 1 1/2 scoops into each cone. The cream will lie flat on top; it won’t be arched as ice cream would be. However, the better you strain your ricotta, the fluffier it will be (truth be told, I didn’t strain my ricotta at all, because I left my sieve in my apartment too! But it still tasted great and the texture was absolutely fine). Place a chocolate chip or two on top of the cream as a garnish. If you’re trying to be authentic, skip the sprinkles and simply coat the top of the cream in mini chocolate chips so that it looks more similar to a regular cannoli.
^You can store the cones in an airtight container until use. DO NOT fill them until you are ready to serve, or the cones will become mushy!^