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Ricotta, Pistachio and Orange Cannoli
250 mL (1 cup) 35% whipping cream
30 cannoli shells
150 g (1¼ cup) icing sugar
250 g (1 container)
Saputo Ricotta di campagna cheese Juice and zest of 1 orange
5 mL (1 tsp) vanilla extract
100 g (1 cup) pistachios, finely chopped
Prepare the whipped cream. Pour the whipping cream into a bowl and whip with an electric mixer until thick. Keep cool.
In a food processor, combine icing sugar, Ricotta cheese, orange juice and zest, and half of the pistachios.
Mix until fully combined.
Slowly incorporate the whipped cream by folding the mixture with a spatula.
Put the filling in a pastry bag and fill the cannoli by inserting the tip of the pastry bag at each end of the shell.
Decorate the ends of the cannoli with chopped pistachios.