Mini Sicilian Cannolo Cheesecake by @zaini.1913

40 min

5 servings

🌾

110 g

Digestive biscuits

🧈

45 g

Butter

🧀

300 g

Cow's milk ricotta

🧀

150 g

Sheep's milk ricotta

🥛

180 g

Fresh liquid cream

🍬

65 g

Powdered sugar

🍮

6 g

Gelatine sheets

🍫

80 g

Dark chocolate chips

🍦

Vanilla

🌰

Pistachio grains

Sicilian cannolo wafer shells

  1. Chop
    • Digestive biscuits
    • Butter

    Finely chop the biscuits, add the melted butter and mix.

  2. Press

    Distribute the mixture into 5 pastry rings lined internally with acetate sheet, and press down firmly.

  3. Transfer

    Transfer to the refrigerator for 30 minutes.

  4. Work
    • Fresh liquid cream
    • Powdered sugar
    • Vanilla

    Work the two ricottas, well drained, with the powdered sugar and vanilla using whisks until a cream forms.

  5. Soak
    • Gelatine sheets

    Soak the gelatine in cold water for about 10 minutes.

  6. Heat
    • Fresh liquid cream
    • Gelatine sheets

    Heat 30 g of the cream, melt the squeezed-out gelatine in it, and temper with a few spoonfuls of the ricotta cream.

  7. Incorporate
    • Fresh liquid cream
    • Gelatine sheets

    Incorporate the gelatine mixture into the remaining cream.

  8. Fold
    • Fresh liquid cream

    Semi-whip the remaining 150 g of cream and gently fold it in with a spatula.

  9. Add
    • Dark chocolate chips

    Add the dark chocolate chips and mix to distribute them evenly.

  10. Fill

    Fill the pastry rings with the mixture and level the surface.

  11. Set

    Leave to set in the refrigerator for at least 6 hours.

  12. Decorate
    • Dark chocolate chips
    • Pistachio grains

    Unmould gently and decorate with pistachio grains, chocolate chips and cannolo wafer shells.

Mini Sicilian Cannolo Cheesecake by @zaini.1913

40 min

5 servings

🌾

110 g

Digestive biscuits

🧈

45 g

Butter

🧀

300 g

Cow's milk ricotta

🧀

150 g

Sheep's milk ricotta

🥛

180 g

Fresh liquid cream

🍬

65 g

Powdered sugar

🍮

6 g

Gelatine sheets

🍫

80 g

Dark chocolate chips

🍦

Vanilla

🌰

Pistachio grains

Sicilian cannolo wafer shells

Preparation Steps

  1. Step 1/12

    Finely chop the biscuits, add the melted butter and mix.

  2. Step 2/12

    Distribute the mixture into 5 pastry rings lined internally with acetate sheet, and press down firmly.

  3. Step 3/12

    Transfer to the refrigerator for 30 minutes.

  4. Step 4/12

    Work the two ricottas, well drained, with the powdered sugar and vanilla using whisks until a cream forms.

  5. Step 5/12

    Soak the gelatine in cold water for about 10 minutes.

  6. Step 6/12

    Heat 30 g of the cream, melt the squeezed-out gelatine in it, and temper with a few spoonfuls of the ricotta cream.

  7. Step 7/12

    Incorporate the gelatine mixture into the remaining cream.

  8. Step 8/12

    Semi-whip the remaining 150 g of cream and gently fold it in with a spatula.

  9. Step 9/12

    Add the dark chocolate chips and mix to distribute them evenly.

  10. Step 10/12

    Fill the pastry rings with the mixture and level the surface.

  11. Step 11/12

    Leave to set in the refrigerator for at least 6 hours.

  12. Step 12/12

    Unmould gently and decorate with pistachio grains, chocolate chips and cannolo wafer shells.

Composition

Ingredients

Types

Grains, Dairy, Sugar, Additives, Sweets, Spices, Nuts

Ingredients

Digestive biscuits, Butter, Cow's milk ricotta, Sheep's milk ricotta, Fresh liquid cream, Powdered sugar, Gelatine sheets, Dark chocolate chips, Vanilla, Pistachio grains, Sicilian cannolo wafer shells

Notes

Digestive biscuits (for the base), Butter (melted, for the base), Cow's milk ricotta (well drained), Fresh liquid cream (30g used to melt the gelatine, 150g whipped and folded in), Dark chocolate chips (50% dark chocolate, for the cream, for decoration, amount not given), Vanilla (amount not given), Pistachio grains (for decoration, amount not given), Sicilian cannolo wafer shells (for decoration, amount not given)

Allergens

Gluten, Milk, Soy, Tree nuts

Dietetics

Dietary regimen

to inform

Calories

480 kcal

Macro nutrients

Protein: 11g, Carbohydrates: 30g, Fat: 35g, Fiber: 1.5g, Sugars: 20g

Nutritional Information

Minerals

Calcium: 220mg, Phosphorus: 180mg, Sodium: 260mg, Potassium: 160mg

Vitamins

Vitamin A: 280mcg, Vitamin B12: 0.7mcg, Vitamin B2 (Riboflavin): 0.2mg

Preparation

Time Information

Preparation

40 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Dessert

Occasions

Celebration, Dinner Party, Special Occasion Dessert

Origin

Source

Platform

instagram

Original Creator

@zaini.1913

Origin

Cuisine

Italian, Sicilian

Geographic

Italy, Sicily

Various

Aspect

Texture

Creamy, Smooth, Crunchy

Flavors

Sweet, Creamy, Chocolatey, Vanilla, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigeration : up to 2-3 days (keep in an airtight container,unmoulded and decorated just before serving for best texture of the cannolo wafer shells), freezing : up to 1 month (freeze without the wafer shell and fresh decorations,thaw in the refrigerator before decorating and serving)