Torta Ricotta Cannolo
Serves 8
Prep Time 30 mins
Cooking 120 mins
Level medium
Ingredients
- 300g Cannelloni Shells
- 120g Melted Butter
- 700g Hanini Ricotta
- 200g Icing Sugar
- 4 Gelatin Leafs
- Grated zest of an orange
- 80g Chocolate Chips
- 200ml Double cream
- 2tbsp Chopped Pistachio
Crush the cannoli shells, reserving 2 for garnishing later on. Mix in the melted butter and press the cannoli mix into the bottom of an 8 inch spring form pan lined with cling film using the back of a spoon to flatten. Chill for 30 minutes. Meanwhile, soak the gelatin leaves into the juice of an orange and heat up in a saucepan or microwave to dissolve. Whisk ricotta till smooth and creamy then stir in the icing sugar, orange zest, chocolate chips and melted gelatin mixture. Next, whip the cream and gently fold in. Spread the mixture evenly on the cannoli base and allow to set and chill for at least 2 hours. When ready, remove from the cake tin and place onto a serving dish. Decorate the top with the reserved 2 crushed cannoli, orange zest, chocolate chips and pistachios.
Recipe by Aroma Media
