Cone Oli Recipes

CONE-OLI

Cone-Oli image

Easy to make and served in sugar cones, replacing cannoli shells! From Food Network Magazine, June, 2011. Cooking time is chilling time.

Provided by Chef PotPie

Categories Dessert

Time 5h50m

Yield 6 cone-olis, 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/4 cups ricotta cheese
1/4 cup cream cheese, at room temperature
1/3 cup confectioners' sugar, plus more for dusting
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 teaspoon orange zest, finely grated
1/3 cup bittersweet chocolate, finely chopped
6 sugar ice cream cones
2 tablespoons pistachios, finely chopped

Steps:

Put the ricotta in a fine-mesh sieve set over a bowl. Refrigerate 30 minutes to drain.
Transfer the ricotta to a large bowl. Add the cream cheese, confectioners' sugar, vanilla and almond extracts, and the orange zest and beat with a mixer until smooth and fluffy, about 1 minute. Fold in 3 Tbsp chopped chocolate.
Cover and refrigerate until thick and cold, at least 1 hour.
Transfer the ricotta mixture to a resealable plastic bag. Snip off one corner and pipe the mixture into the cones. Gently press the remaining chocolate and the pistachios into the ricotta mixture.
Dust the cones with confectioners' sugar.
You can fill the cones up to 4 hours in advance, cover and refrigerate, then dust with sugar just before serving.

Nutrition Facts : Calories 205.6, Fat 11.5, SaturatedFat 6.3, Cholesterol 36.8, Sodium 99.4, Carbohydrate 17.9, Fiber 0.5, Sugar 9.8, Protein 7.7

BOB'S "CONE-OLI"

BOB'S

Very creative!

Provided by Brandy Bender

Categories Other Desserts

Time 15m

Number Of Ingredients 9

Ingredients

1 1/4 c ricotta cheese
1/4 c cream cheese, room temperature
1/3 c confectioners' sugar, plus more for dusting
1 tsp vanilla extract
1/4 tsp almond extract
1 tsp orange zest, finely grated
1/3 c semi-sweet chocolate, finely chopped (2 ounces)
6 sugar cones
2 Tbsp pistachio nuts, finely chopped

Steps:

1. Put the ricotta in a fine-mesh seive set over a bowl. Refridgerate 30 minutes to drain.
2. Transfer the ricotta to a large bowl. Add the cream cheese, confectioner's sugar, vanilla and almond extracts, and the orange zest and beat with a mixer until smooth and fluffy, about 1 minute. Fold in 3 tablespoons chopped chocolate. Cover and refridgerate until thick and cold, at lease 1 hour.
3. Transfer the ricotta mixture to a resealable plastic bag. Snip off one corner and pipe the mixture into the cones. Gently press the remaining chocolate and the pistachios into the ricotta mixture. Dust the cones with confectioner's sugar.

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