Lemon Panna Cotta and Cannoli Recipe

Lemon Panna Cotta and Cannoli

Ingredients

Cannoli Filling
• 1/2 pound ricotta cheese
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/2 tablespoon heavy cream
• 8 tablespoons confectioners sugar
• Zest of 1/2 orange
• Zest of 1/2 lemon
• Ground chocolate
Cannoli Shells
• 8 Cannoli pastry shells
Candied Zest
• Zest of 3 lemons
• 1 cup water
• 1 cup sugar
• Granulated sugar for dusting
Lemon Panna Cotta
• 1 quart heavy cream
• 6 ounces sugar
• 2 ounces fresh lemon juice
• 2 vanilla beans
• 4 ounces warm water
• 1/4 ounce powdered gelatin
• Zest of 1/2 orange
• Zest of 1/2 lemon

Instructions

Cannoli Filling
1. Combine ricotta, vanilla, chopped lemon zest, chopped orange zest, heavy cream, ground cinnamon and confectioners sugar.
2. Set in the refrigerator.
3. When chilled, pipe mixture into pastry shells.
4. Gently press ends into ground chocolate.
Candied Zest
5. Combine the water and sugar in a saute pan.
6. When the sugar dissolves, add the lemon zest.
7. Cook 5-7 minutes or until the zest is tender.
8. Drain into a fine mesh sieve and place zest on paper toweling. Dust with sugar.
9. Air-dry for 1 hour.
Lemon Panna Cotta
10. Slit vanilla and scrape the flavorful bits from the bean.
11. Dissolve gelatin in warm water.
12. Add heavy cream, lemon zest, fresh lemon juice, the vanilla scrapings and sugar.
13. Stir and let cook until it reaches 160 F.
14. Portion the liquid into 8 ceramic dishes.
15. Chill overnight in the refrigerator.