Monday, November 27, 2006
Desserts: Holy Moly Pumpkin Pistachio Cannoli
4 oz mascarpone cheese
3/4 cup powdered sugar
3/4 cup canned pumpkin
1/2 cup ricotta cheese
1 t pumpkin pie spice
1/2 cup chopped roasted pistachios
1/2 cup whipping cream
12 prepared cannoli shells
In a large bowl, stir together mascarpone cheese, powdered sugar, pumpkin, ricotta, and pumkin pie spice until smooth. Stir in 1/2 cup of the nuts. Set aside.
In a chilled mixing bowl, beat cream with an electric mixer until stiff peaks form. Fold into pumpkin mixture. If desired, cover and chill up to 4 hours.
To serve, use pastry bag to pipe pumpkin filling into cannoli shells. Garnish with sprinkled powdered sugar and additional chopped pistachios.
3/4 cup powdered sugar
3/4 cup canned pumpkin
1/2 cup ricotta cheese
1 t pumpkin pie spice
1/2 cup chopped roasted pistachios
1/2 cup whipping cream
12 prepared cannoli shells
In a large bowl, stir together mascarpone cheese, powdered sugar, pumpkin, ricotta, and pumkin pie spice until smooth. Stir in 1/2 cup of the nuts. Set aside.
In a chilled mixing bowl, beat cream with an electric mixer until stiff peaks form. Fold into pumpkin mixture. If desired, cover and chill up to 4 hours.
To serve, use pastry bag to pipe pumpkin filling into cannoli shells. Garnish with sprinkled powdered sugar and additional chopped pistachios.
Labels: desserts
# posted by jLow @ 3:22 PM 
