Cannoli Semifreddo

The cannoli semifreddo is a fresh and indulgent take on the traditional Sicilian cannoli. Here’s how to prepare it:

Ingredients

• 250 g sheep’s milk ricotta, well drained
• 100 g powdered sugar
• 50 g chocolate chips
• 30 g candied fruit (orange or citron)
• 200 ml heavy cream
• 5/6 cannoli shells (ready-made ones, or shells to prepare and roll)
• 1 teaspoon vanilla extract or vanillin
• A pinch of cinnamon (optional)

Preparation

1. Start by mixing the ricotta with the powdered sugar until you obtain a smooth cream without lumps. The tip is to pass the ricotta through a sieve for a finer result.
2. Add the vanilla extract, a pinch of cinnamon (if desired) and gently incorporate the chopped candied fruit and chocolate chips.
3. In another bowl, whip the cream until stiff. Once ready, gradually fold it into the ricotta cream with gentle movements from bottom to top so as not to deflate it.
4. Take a loaf pan (or alternatively a rectangular container) and line it with plastic wrap.
5. Pour the mixture into the container and level the surface with a spatula.
6. Cover the semifreddo with more plastic wrap and place in the freezer for at least 4-5 hours or until well solidified.
7. When ready to serve, remove the semifreddo from the freezer, remove the plastic wrap and cut the dessert into slices.
8. Serve each slice on a cannoli shell and, if desired, decorate with additional chocolate chips, candied fruit or a dusting of powdered sugar.

Trivia

The cannolo is one of the symbol desserts of Sicily and is traditionally filled with a ricotta cream and decorated with candied fruit and chocolate chips. The cannoli semifreddo brings the taste of cannoli to the table in a fresh and creamy version, perfect for the summer period or as an elegant end to a meal in any season. In keeping with Sicilian tradition, sheep’s milk ricotta is the key ingredient that gives authenticity to the dessert.