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Desserts

Cannoli Cream

Ingredients:

10 lbs. impostatta cheese (aka dry ricotta)
1 lb powdered sugar
2 lemons, juiced and zested
2 limes, juiced and zested
8 oz. triple sec
2 oz. grappa
1 lb. grated chocolate


Procedure:

Cream cheese and sugar in mixing bowl for 10 minutes on 2nd speed until light and fluffy. Add juice, zest, and liquors and continue to beat with paddle attachment until smooth. Add chocolate all at once and mix for a second or two only. Over mixing will make cannoli cream dark in color. Reserve for future use under refrigeration. When cheese gets cold it will thicken.

Optional Ingredients: dried and sugared fruit

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