Oh God, so delicious. They sell raw milk at Avedano's (I know I talk about it a lot, but it's great, and on my way home from work). I made the most delicious ricotta from it, and then made cannoli with that ricotta.

I made ricotta by loosely following this recipe from 101 Cookbooks, albeit scaled down (raw milk is kinda pricey). Drain it longer than that recipe recommends if you're using the ricotta for cannoli. This was my first time making homemade ricotta, but it went off without a hitch, and was easily the most delicious ricotta I've ever had (although Bellwether Farms makes some damn good ricotta).

I took the ricotta and zested an orange into it, whisked in a pinch of salt, then whisked in powdered sugar until it had the desired sweetness. Then I put it into a piping back and put that back in the fridge to firm up before piping.

For the cannoli shells, I used this recipe. The shells actually didn't work all that well. They tasted amazing, but they were too brittle and broke very easily. I should have waited longer before eating them, but I couldn't--the cannoli were just too delicious.

I piped the filling into the shells, then dipped the ends into pistachios I'd pulverized in a mortar with some additional orange zest. These were fantastic. Put them in the fridge for maybe twenty minutes to let the shells cool and get less brittle. Then, consume them within a few hours lest the shells get soggy. Yum.

Posted by Barzelay on 2009/04/08 @ 21:43 | Comments (7) | Baking, Desserts, Veggies, Fruit, Grain, Cheese

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