LIMONCELLO CANNOLI

Serves 6 - 8

INGREDIENTS:

• 2 Cups Full Cream Ricotta
• ¾ Cup Icing Sugar (plus extra for dusting Cannoli)
• 2 - 3 Tbspn Ambra Limoncello
• ¼ Cup Thickened Cream
• 6 – 8 Pre-packaged Cannoli Shells
• Zest of 1 lemon (Reserve 2 Tbspn for garnish)
• Zest of 1 Lime (Reserve 2 Tbspn for ganish)
• Small Dark Chocolate chips or lemon and lime garnish

DIRECTIONS:

• In a medium bowl, whisk the 2 cups of Ricotta until smooth

• Sift ¾ cup Icing Sugar into the Ricotta Mixture. Using a Spatula, gently fold in the icing Sugar, lemon and lime zest and Ambra Limoncello.

• In a separate bowl, beat ¼ cup of Thickened Cream until fairly stiff.

• Using a Spatula, gently fold the Cream into the Ricotta mixture until just combined. Refrigerate for half an hour.

• Fill a Piping Bag with the Ricotta mixture and pipe into the Cannoli Shells. Fill from both ends so the Ricotta mixture runs through the whole shell.

• Dust each of the filled cannoli with icing sugar.

• Garnish with reserved lemon and lime zest or small dark chocolate chips.