Torta Ricotta Cannolo
Ingredients
- 300g cannoli shells
- 120g melted butter
- 700g Hanini Ricotta
- 200g icing sugar
- 4 gelatin leaves
- Zest and juice of 1 orange
- 80g chocolate chips
- 200ml Elmlea Double Cream
- 2 tbsp chopped pistachios
Method
- Crush the cannoli shells, reserving 2 for garnishing later on. Mix in the melted butter and press the cannoli mix into the bottom of an 8 inch spring form pan lined with cling film using the back of a spoon to flatten.
- Chill for 30 minutes.
- Meanwhile, soak the gelatin leaves into the juice of an orange and heat up in a saucepan or microwave to dissolve. Whisk ricotta till smooth and creamy then stir in the icing sugar, orange zest, chocolate chips and melted gelatin mixture.
- Next, whip the cream and gently fold in. Spread the mixture evenly on the cannoli base and allow to set and chill for at least 2 hours. When ready, remove from the cake tin and place onto a serving dish.
- Decorate the top with the reserved 2 crushed cannoli, orange zest, chocolate chips and pistachios.
Original Recipe by Aroma Kitchen.