Zucchini Blossom Cannoli
Super Fine Sugar
Pure Vanilla Extract
Semi Sweet Chocolate
(chopped into small bits)
Bitter Sweet Chocolate
(cut into small pieces to melt)
Blend mascarpone, ricotta, and superfine sugar in the bowl of your mixer.
Add lime zest, vanilla, and vanilla bean. Mix well
add in chocolate bits. (mini chocolate chips may be substituted)
place finished cannoli cream into pastry bag and pipe into the center of the zucchini blossom.
Form blossom around cream and refrigerate for 30 minutes;
While cannoli blossoms are chilling melt chocolate in a small metal bowl, over a pot of boiling water.
Keep chocolate warm until the blossoms are ready
Dip each blossom in the melted chocolate, and place on a baking sheet that has been sprayed with cooking spray(this will make them come off the pan easier)
orange, or lemon zest may be substituted for lime zest all ricotta may be used instead of mascarpone Do not use powdered sugar it will make the cream too lose.