Cheesecake cannolo
Serves 1
Directions
- 1Pour cannolo wafers in the mixer.
- 2Blend until obtaining crumbs.
- 3Add melted butter and blend again.
- 4Pour the base in a pan.
- 5Distribute evenly with a spoon.
- 6Refrigerate the base.
- 7Strain the sheep's milk ricotta cheese.
- 8Add the chocolate chips and the powdered sugar, then mix.
- 9Heat a splash of heavy cream in a saucepan.
- 10Melt the soaked gelatin in the warm heavy cream.
- 11Whip the remaining heavy cream, but not firmly.
- 12Add the whipped cream to the ricotta, chocolate and sugar mixture.
- 13Add the remaining warm cream with gelatin.
- 14Pour the cream into the pan with the base.
- 15Level well with the back of a spoon.
- 16Refrigerate for 3-4 hours.
- 17Sprinkle some crushed cannoli wafers on top.
- 18Add pistachios and almonds.
- 19Garnish with candied cherries and candied orange peel.
Ingredients
- 250 g Cannolo wafer
- 9 oz Cannolo wafer
- 110 g Melted butter
- 0.5 cup Melted butter
- 750 g Sheep's milk ricotta cheese
- 3.33 cup Sheep's milk ricotta cheese
- 100 g Dark chocolate chips
- 0.66 cup Dark chocolate chips
- 110 g Powdered sugar
- 1 cup Powdered sugar
- 200 g Heavy cream
- 1 cup Heavy cream
- 12 g Gelatin sheets
- 0.5 oz Gelatin sheets
- 2 Cannolo wafers
- q.b. Pistachios
- q.b. Almonds
- q.b. Candied cherries
- q.b. Candied orange zest
Equipment
MixerBowlSpoonRefrigeratorSaucepan
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