I had close to a cup of left over ricotta from the stuffed zucchini blossom recipe and couldn't let it go to waste.
I made a quick deconstructed cannoli.
1 cup ricotta
~1/4 cup confectioners sugar
1 teaspoon pure vanilla extract
1 tablespoon lemon juice
1 tablespoon lemon zest for garnish
Tasted great like a lemony cannoli filling pudding, but would have worked much better with an anise wafer or something crunchy to complete the idea.
Maybe next time.
It's All A Waste Of Time Again
8 years ago