Cannoli Di Gelato Recipes

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PURRRRFECTLY CREAMY CANNOLI GELATO



Purrrrfectly Creamy Cannoli Gelato image

This is to die for!!!!! All the best of a great Italian Cannoli combined with extra creamy Italian Gelato!!!! Purrrrfectly heaven!!! Serve in a bowl with wafer cookies, or try it in cannoli shells, or even a sugar waffle cone. Made for Zaar World Tour 4 by the Cookin Cats. Cooking time does not include refrigeration time. Edited on 7/26/10 to change the ratio of 3 C. milk to 1 C. cream

Provided by Lavender Lynn

Categories     Frozen Desserts

Time 45m

Yield 10 serving(s)

Number Of Ingredients 8

3 cups milk
1 cup heavy cream
2/3 cup sugar
1 teaspoon vanilla
12 ounces mascarpone cheese, room temperature
1/4 cup semisweet mini chocolate chips
1/4 cup maraschino cherry, chopped finely
1/4 cup almonds, chopped finely and toasted

Steps:

  • In a medium saucepan, combine the milk, cream, and sugar.
  • Cook over medium heat, stirring constantly until the mixture comes to a simmer.
  • Remove from heat.
  • Add vanilla.
  • Let cool for 30 minutes on counter.
  • Cover and refrigerate for at least 2 hours or overnight.
  • Stir in mascarpone until mixed well.( I used my potato masher to make sure mascarpone was as mixed up as possible).
  • Add chocolate chips, cherries, and almonds.
  • Transfer to ice cream freezer and freeze according to manufacturer's directions.

Nutrition Facts : Calories 223.1, Fat 14.6, SaturatedFat 8.1, Cholesterol 42.9, Sodium 57.1, Carbohydrate 20.9, Fiber 0.7, Sugar 15.9, Protein 3.8

PURRRRFECTLY CREAMY CANNOLI GELATO (REVISED)



Purrrrfectly Creamy Cannoli Gelato (Revised) image

This is to die for!!!! All the best of a great Italian Cannoli combined with extra creamy Italian Gelato!!!! Purrrrfectly heaven!!! Serve in a bowl with wafer cookies or try it in cannoli shells, or even a sugar waffle cone!! Made for the Zaar World Tour 4 by the Cookin Cats. Modern Czechs, Italians, and Greeks see Almonds as good luck and long life--and give out the nuts at weddings When you say italian dessert 2 things come to mind: cannoli and gelato. We combined the gelato with the wonderful ingredients from the filling from cannoli: mascarpone, marashino cherries, and pcs of chocolate. Cooking time does not include the refrigeration time.

Provided by Lavender Lynn

Categories     Frozen Desserts

Time 50m

Yield 10 serving(s)

Number Of Ingredients 8

2 cups 1% low-fat milk
2 cups half-and-half
2/3 cup sugar
1 teaspoon vanilla
8 ounces mascarpone cheese, at room temperature
1/4 cup semisweet mini chocolate chips
1/2 cup maraschino cherry, chopped finely
1/4 cup almonds, chopped finely and roasted

Steps:

  • In a medium saucepan, combine the milk, cream, and sugar.
  • Cook over medium heat until the mixture comes to a simmer, stirring continuously.
  • Remove from heat.
  • Add vanilla.
  • Let cool on counter 30 minutes.
  • Cover and refrigerate for at least 2 hours or overnight.
  • Stir in mascarpone, mix until smooth(I used a potato masher to make sure it was mixed well.).
  • Add chocolate chips, cherries, and almonds.
  • Transfer to ice cream freezer and freeze according to manufacturer's directions.

Nutrition Facts : Calories 177.6, Fat 9.2, SaturatedFat 4.7, Cholesterol 20.4, Sodium 53.5, Carbohydrate 21.3, Fiber 0.7, Sugar 18.5, Protein 4

CANNOLI DI GELATO



Cannoli di Gelato image

Categories     Cookies     Sauce     Dessert     Side     Fry     Peanut     Chill     Pastry

Yield makes about 32 cannoli di gelato, or enough for 10 3-piece servings

Number Of Ingredients 11

for the cannoli
Unflavored nonstick cooking spray
2 egg whites
Cannoli Dough (facing page)
All-purpose flour, for dusting
Grapeseed oil or other neutral-flavored oil, such as canola oil, for deep-frying
Gelati, sorbetti, sauces, and nuts of your choice
suggested combinations
Salty Caramel Gelato (page 306) with Caramel Sauce (page 273) and Salted Spanish Peanuts (see Caramel Coppetta with Marshmallow Sauce and Salted Spanish Peanuts, page 296)
Chocolate Sorbetto (page 314) with Hot Fudge Sauce (page 316) and cacao nibs (see page 314)
Greek Yogurt Gelato (page 313) with Maraschino cherries and chopped pistachios

Steps:

  • Spray the cannoli forms one at a time thoroughly with cooking spray. Line a baking sheet with parchment paper. Whisk the egg whites together in a small bowl and have a pastry brush handy.
  • Place one sheet of the prepared, sheeted cannoli dough on a floured work surface. Use a 3-inch square fluted cookie cutter to cut squares as close as you can to one another, making sure to press firmly on the cutter to cut all the way through the dough. When you have cut all the squares from one sheet of dough, carefully pull each square away, discarding the scraps, and place the squares in a single layer on the prepared baking sheet. Repeat, cutting the remaining sheets of dough in the same way, cutting 3 squares for each serving.
  • Flour your work surface again and, working four at a time, lay the squares of dough on the floured surface with one edge of each square parallel to the edge of the work surface. Brush the top edge of each square with the egg white. Lay one cannoli form in the center of each square, parallel to the edge, and roll it away from you so the dough wraps around the form. Gently press the dough where you brushed egg white to seal the cannoli closed. Place the dough- wrapped form on the baking sheet with the dough squares and repeat, wrapping the remaining forms in the same way. If you have more squares of dough than forms, place the dough in the refrigerator until you've fried and removed the shells from the forms you already rolled.
  • Fasten a deep-fry thermometer to the side of a medium saucepan and fill the saucepan 3 to 4 inches deep with oil. Heat the oil over medium-high heat until the thermometer registers 350°F. While the oil is heating, line a baking sheet or a plate with paper towels.
  • Working in batches and taking care not to overcrowd the pan, carefully drop the dough-wrapped cannoli forms into the oil in a single layer and fry until the cannoli are golden brown and blistered, turning them so they brown evenly, 4 to 5 minutes. Use tongs to lift the cannoli from the oil and transfer them to the paper towels to drain. Add more oil to the pan if it has dropped below 3 inches deep and wait for the oil to heat to 350°F before frying the remaining cannoli. When the cannoli are cool enough to handle, hold on to the metal form with a dishtowel and gently put your other hand around the cannoli, gripping it gently as you pull it so that it doesn't break as you slide it off, and return it to the baking sheet. If you are reusing the forms, place them in a bowl of ice water to chill. Dry thoroughly and spray them with cooking spray before wrapping them with dough and frying them in the same way. When you have fried all the cannoli shells, set them aside to come to room temperature. (This would be the perfect time to spin the gelati or sorbetti if you haven't already.)
  • When you have fried all of the cannoli, line a baking sheet that will fit in your freezer with parchment paper. (If you have fried all the dough squares, turn the parchment from the baking sheet so the clean side is facing up and use it to line the baking sheet.)
  • While the gelato is still soft (within several hours of spinning it in an ice cream maker), spoon it into a large pastry bag or a large sealable plastic bag with a 1/2-inch opening. Holding a cannolo shell in one hand and the pastry bag in the other, pipe the gelato or sorbetto into one end of the cannolo to fill it halfway. Turn the cannolo and pipe the gelato or sorbetto into the other side to fill it. Each cannolo will take about 3 tablespoons of gelato or sorbetto. Place the filled cannolo on the prepared baking sheet and repeat, piping the remaining gelato into the remaining shells in the same way. Place the baking sheet in the freezer to freeze the cannoli for at least 1 hour until firm, or up to several hours. The cannoli can be prepared up to one day in advance, wrapped tightly in plastic.
  • Remove the cannoli from the freezer. One by one, place the cannoli on a cutting board and use a large sharp knife to trim off the edges of the gelato, making a clean, sharp edge. Discard (or eat!) the trimmed gelato. Dip the ends in nuts, cacao nibs, or coconut, if you are using them.
  • Serve the cannoli three to a plate, laying them side by side. Spoon a teaspoon of each desired dessert sauce on each plate and lay one cannolo on top or each pool of sauce. Spoon a little more sauce over the top of each. Sprinkle the corresponding nuts over the sauce on each cannolo, and serve.
  • suggested wine pairing
  • Sugmoscato di Pantelleria (Sicily)

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