We had put our cannoli cream and thus cannoli-filled doughnut on hiatus for a while. It was forgotten in the heat of the summer. Thank goodness I finally remembered to pull it out again. Our filling is a blend of ricotta, cream cheese, non-fat milk powder, sugar, salt, and vanilla paste. It is smooth, decadent, and spoonable. For the doughnut maker, that means spoonfuls are eaten back in the kitchen. Over the past year, we have used the cannoli cream in a variety of doughnuts from our banana cream pie to our original cannoli, before we went nut-free. Now with the weather getting colder, we are reaching for memories of spring and summer ingredients. I took our cluster doughnut and coated them with our freeze-dried strawberry glaze. I topped the center with the cannoli cream and sprinkled white chocolate-cornflakes crumbs over the top. The doughnut is bright, clean, luscious, and crushable. And, since it is a cluster, it is easily pulled apart and shared. Though that probably won’t happen very often because it’s almost too good to share.
Curiosity Doughnut Cannoli Cream
– 450 grams ricotta cheese
– 450 grams cream cheese
– 150 grams sugar
– 75 grams non-fat milk powder
– 15 grams vanilla paste
– 3.5 grams salt
Put the ricotta, cream cheese, sugar, non-fat milk powder, vanilla paste, and salt into a food processor. Pulse the mixture to combine the ingredients. Use a rubber spatula to scrape down the sides and then puree the mixture for 30 seconds into a smooth paste. Put the cannoli cream into a lidded container and refrigerate. We use it with doughnuts, but it is also amazing as a layer in a cake, sandwiched between cookies, and even piped into a cannoli shell.
About the Author
