Photo Credit: http://www.myrecipes.com
Ingredients:
Ricotta:
Ricotta:
- 1 gallon 1% low-fat milk
- 4 cups low-fat buttermilk
- 1/4 teaspoon kosher salt
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 6 ounces fromage blanc
- Cooking spray
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 6 (18 x 14–inch) sheets frozen phyllo dough, thawed
- 3 tablespoons butter, melted
- Remaining ingredients:
- 2 ounces semisweet chocolate, divided
- 2 tablespoons sifted powdered sugar
Ricotta:
- Line a large colander or sieve with 3 layers of
dampened cheesecloth, allowing cheesecloth to extend over outside edges
of colander, and place colander in a large bowl.
- Combine milk and buttermilk in a large, heavy stockpot. Cook over
medium heat until a candy thermometer reaches 170°, gently stirring
constantly. As soon as the milk mixture reaches 170°, stop stirring
(whey and curds will separate at this point). Continue to cook, without
stirring, until the thermometer reaches 190°. (Be sure not to stir, or
curds that have formed will break apart.) Immediately remove pan from
heat. (Bottom of pan may be slightly scorched.) Pour milk mixture into
cheesecloth-lined colander. Drain over bowl for 5 minutes, and discard
liquid (whey). Gather edges of cheesecloth together; tie securely. Hang
cheesecloth bundle from kitchen faucet, and drain 12 minutes or just
until whey stops dripping. Scrape ricotta into a medium bowl. Sprinkle
with salt, and toss gently with a fork to combine. Cool to room
temperature.
- Add 2/3 cup of granulated sugar, vanilla extract, and fromage blanc to ricotta; beat with a mixer at medium speed until combined. Cover mixture, and refrigerate.
Shells:
- Preheat oven to 375°.
- Cut out 12 (12 x 4–inch) pieces of heavy-duty aluminum foil. Using
your index fingers as a guide, loosely roll up each foil piece
jelly-roll fashion to form a cylinder with a 1-inch opening. Lightly
coat outside of each cylinder with cooking spray. Combine 1/3 cup
granulated sugar and 1/2 teaspoon ground cinnamon in a small bowl.
- Place 1 phyllo sheet on a large cutting board or work surface (cover
the remaining dough to prevent drying); lightly brush with butter.
Sprinkle evenly with 2 teaspoons sugar mixture. Repeat layers once. Cut
phyllo stack lengthwise into 4 equal strips. Place a foil cylinder at
bottom of 1 phyllo strip; roll up jelly-roll fashion around cylinder.
Lightly coat with cooking spray. Place on a parchment paper–lined baking
sheet. Repeat procedure with the remaining phyllo, butter, sugar
mixture, and foil cylinders. Bake at 375° for 12 minutes or until
lightly browned; cool completely on a wire rack. Carefully remove foil
cylinders from phyllo shells by twisting ends of foil in opposite
directions and gently pulling foil from shells.
- Finely chop 1 1/2 ounces chocolate. Combine ricotta mixture and chopped chocolate in a bowl. Transfer mixture to a large zip-top plastic bag; snip off 1/2-inch of 1 corner of bag. Pipe ricotta mixture evenly into each of 12 prepared shells (about 1/3 cup). Grate remaining 1/2 ounce chocolate. Dust cannoli evenly with powdered sugar and grated chocolate; serve immediately.
Note:Serves 12
Original Recipe: myrecipes.com
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