Ingredients
- 12 to 16 prepared canolli shells
- 1/2 cup heavy cream
- 1/4 cup confectioners' sugar
- 1 1/2 cups ricotta cheese, drained
- 2 tablespoons Amaretto, other almond flavored liqueur or brandy
- 1 cup peeled, seeded, and finely chopped fresh peaches
- 1/4 cup chopped, toasted almonds
- 1/2 cup melted white chocolate
Directions
Place the canolli shells on a baking sheet lined with parchment paper.
In a bowl, beat the cream with an electric mixer at medium speed until it becomes frothy. Add 1 tablespoon of the sugar and continue beating until the cream holds soft peaks. Do not over beat.
In a bowl, cream together the ricotta, remaining 3 tablespoons sugar, and the Amaretto. Fold in the whipped cream, peaches and almonds. Using a pastry bag without a tip or a long-handled iced teaspoon, fill the canolli shells with the ricotta mixture. Dip the ends of the shells in the warm white chocolate and place on the parchment paper. Refrigerate until the chocolate and filling are set, then serve.
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By PAOLITAH
concord
on December 24, 2008
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This recipe is very simple and good, try it with different kinds of fruit like pineaple or can peaches,
By hillfl_6302050
Port Charlotte, FL
on September 07, 2007
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To the person that asked if the shells were baked or fried. Emeril used the prepared fried shells you buy in any Italian Deli that also sells Italian foods. I personally make my own shells that are wrapped around canolli molds, and fried for a few minutes. If you can get at a Italian store, (Impasatta; a special pastry type of Ricotta, add some Rum, mini chocolate chips, confectioners sugar to taste
By leighvallet_4237950
Newnan, GA
on November 13, 2005
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I have been looking for years for a simple canolli recipe. This is it! It is wonderful and simple. Thank you, Food Network and Molto Mario!
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