My son loves cannolis and I love cannoli-ice-cream. I can’t thank Justine from fullbellysisters enough for introducing it to me. 🙂 I had just bought fresh ricotta the other day, and I made cannelloni for dinner and this for dessert! It is so yummy and easy to make. If you love ricotta and/or cannolis, you must give this dip a try!
Growing up, my mom always bought fresh ricotta. We use it for bureks and desserts, but mostly we like eating it on its own. My mom would sprinkle sugar on top and serve it like that; that was dessert.
I basically did just that. I added sugar to the ricotta and stirred it around with a spoon. If you want a creamier texture, you can use a blender.
I added a tablespoon of sugar at a time and tasted it as I went along. You can control the sweetness by adding less or more to your liking.
I am lucky enough to have a cheese factory in my city that makes fresh ricotta daily; it is so good. I once bought a container from the grocery store; I never did that again. If you must buy it from the store, I guess it’s better than nothing, but if you can get freshly made ricotta, it would be best. The texture and taste is so much better.
What you will need:
- 1 lb fresh ricotta
- 3-6 tbsp sugar
- 4 – 6 tbsp cream (half and half or regular)
- 1 tsp vanilla extract
- 2-3 tbsp mini dark chocolate chips
- 1 tsp + ground pistachios
- 1 tbsp coarsely ground pistachios for garnish
Mash up ricotta with a spoon, and add in sugar a tablespoon at a time. If you want a creamier texture, you may use a blender as I said before. Taste and stop adding sugar when you are happy with it’s sweetness. Stir in the cream and vanilla extract. If you want the texture of your dip lighter, you may add more cream.
Stir in 1 and half tablespoons mini chocolate chips and 1 teaspoon ground pistachios. Garnish with pistachios and mini chocolate chips. You may add more if you like, I don’t really measure the nuts or chocolate chips.