Let's start first with the fact that ricotta, which most recipes call for in the filling, is alternately too thin, or too Curdy by the time you add everything. I definitely was well intended in my desire to use homemade ricotta, but in reality it is too thin, and the curds uncomfortably large to use in a cream that is supposed to be thick and sweet and smooth. Use the homemade ricotta with herbs or in your pasta.
Luckily, in my planning I purchased a container of store bought ricotta "just in case the ricotta I made doesn't make the grade" because I scrapped the first batch of cream. Once I had added in all of the ingredients to the fresh ricotta, it was dribbling out of the cannoli. Not how it was supposed to turn out, but definitely not the fault of the homemade stuff, which by the way was delicious.
Anyway, even using the store bought ricotta didn't quite hit the mark, so I need to do some further research on the cream part. My instinct tells me that they either have used mascarpone instead of ricotta, or it is a combination of the two.
Aside from that, the only other trouble I had was in getting the dough for the shells to come together. I had to use quite a bit more fortified wine and a little bit of water to get it to the right consistency, but I know that it isn't the recipe as much as it is the horridly arid environment of this state. This is why I am so enamored of weight baking as opposed to metric baking, but alas not every recipe is that way. Thanks Utah!
Well, to make silk out of a sow's ear I dredged the shells in chocolate, which was really the saving grace of the whole thing. I mean they didn't taste half bad, but I hated spending all the effort on something that didn't turn out the way I wanted it to. Next time, right? Here is a picture:
Anyway, even using the store bought ricotta didn't quite hit the mark, so I need to do some further research on the cream part. My instinct tells me that they either have used mascarpone instead of ricotta, or it is a combination of the two.
Aside from that, the only other trouble I had was in getting the dough for the shells to come together. I had to use quite a bit more fortified wine and a little bit of water to get it to the right consistency, but I know that it isn't the recipe as much as it is the horridly arid environment of this state. This is why I am so enamored of weight baking as opposed to metric baking, but alas not every recipe is that way. Thanks Utah!
Well, to make silk out of a sow's ear I dredged the shells in chocolate, which was really the saving grace of the whole thing. I mean they didn't taste half bad, but I hated spending all the effort on something that didn't turn out the way I wanted it to. Next time, right? Here is a picture:
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