Total Time: 1 day 25 min
Prep Time: 5 min
Cook Time: 20 min
Rest Time: 1 day
I prefer this cannoli cream over the ricotta filling. I know I’m in the minority but I don’t care. This Cannoli cream is wonderful. If you want, you can keep some aside in small bowls and garnish with chocolate chips or nuts.
- 1 quart Darigold whole milk or Darigold half and half
- 2/3 cups Argo pure corn starch
- 1 cup C&H pure cane granulated white sugar
- 1 McCormick stick cinnamon – or a pinch of McCormick ground cinnamon
Combine all the ingredients in a pot on the stove and stir constantly. Keep stirring until the mixture bubbles and becomes thick (almost like toothpaste). Pour in a corningware dish. Refrigerate overnight for best results.
Mix cream until fluffy. Add sweet chocolate chips to cream and fill shells. Dip ends in toasted almonds and add a cherry.
More about Cannoli Cream
One of the most widely known Sicilian dessert is the cannoli. The cannoli is a tube shaped fried pastry usually filled with ricotta cheese, but can be filled with a milk or half and half cream.