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A Dairy Free Sicilian Cannoli Recipe…

Posted in Caro Diario.(dear diary..), desserts, recipes, Sicily, slow food, the Mediterranean diet, and Uncategorized

copyright 2016 Art of Living, PrimaMedia,Inc/Maria Liberati

Sicily’s most famous export..the cannolo..can also be made wtih a dairy free filling..that is a ricotta made from soy milk..and gluten free..here is the dairy free filling, stay tuned for the gluten free shell recipe next week..

For the vegetarian ricotta you will need 1 lemon and 1/2 cup soymilk

Juice the lemon and then filter the juice. In a pan, bring the milk to a boil. Remove from heat and place in lemon juice. Cover and let sit for 15 minutes. Then place in a colander and let liquid drain out and discard. Place remaining thickened milk in a bowl and let stay in refrigerator for 12 hours at 39 to 40 degrees.

Fill cannoli shells with ricotta and top with shaved chocolate or chopped almonds, pistachios or orange marmelade or chopped candied fruits.

For more recipes get your copy of the Gourmand World Award Winning book The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd ediiton

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