香炸奶酪卷蘸
这种解构的cannoli版本将传统西西里糕点的馅料转化为甜美的奶油甜点。炸薯条“芯片”代表壳，非常适合舀取.
总时间
预备
产量
配料
路线
库克的笔记
在工作时将一块稍微蘸湿的纸巾放在包装纸和未炸制的纸屑上，这样它们就不会变干。如果你没有饼干切割器，将每个包装器切成9个相同的片，以制作自由形状的芯片。巧克力奶油片和意大利乳清干酪可以在冰箱中存放，覆盖，最长可达12小时.
总时间
总时间
总时间
这种解构的cannoli版本将传统西西里糕点的馅料转化为甜美的奶油甜点。炸薯条“芯片”代表壳，非常适合舀取.
预备
产量
27.04.2023 @ 00:29
This recipe for deconstructed cannoli transforms the traditional Sicilian pastry filling into a sweet cream dessert. The potato chip “chips” represent the shell and are perfect for scooping. The recipe takes a total of 55 minutes with 45 minutes of preparation time and yields 3 cups of filling and 80 cream rolls. The ingredients include vegetable oil for frying, 10 fresh or frozen egg roll wrappers (each about 8 inches), 1 1/4 cups mini semi-sweet chocolate chips, 1/3 cup chopped pistachios (2 ounces), a 16-ounce container of whole milk ricotta cheese, an 8-ounce container of mascarpone cheese, 1/2 cup confectioners sugar, 1/2 teaspoon finely grated lemon zest, 1/2 teaspoon pure vanilla extract, and a pinch of kosher salt. The recipe involves heating the oil, cutting out individual cream rolls, frying them, dipping them in melted chocolate and sprinkling with pistachios, and then mixing the remaining ingredients to make the filling. The cream rolls can be stored in the refrigerator for up to 1 day. A cooking tip is to place a slightly damp paper towel over the wrappers and uncooked scraps while working to prevent them from drying out. If you dont have a cookie cutter, you can cut each wrapper into 9 equal pieces to make free-form chips. The chocolate cream and ricotta cheese can be stored in the refrigerator, covered, for up to 12 hours.