Instructions
Melt the butter in a small saucepan.
Crush the cannoli shells in a food processor and combine them with the melted butter.
Press the mixture into a 10-inch (or 9-9.5-inch for a thicker base) springform pan lined with parchment paper, forming an even layer with your hands.
Chill in the refrigerator for at least 15 minutes.
Ingredients for the Filling
3 cups of sheep’s ricotta cheese
1 cup of powdered sugar
7/8 cup of whipped cream
1/2 cup of chocolate chips
1 tbsp of gelatin sheets.
Ingredients for the Decoration
Cannoli shells, as needed
Chopped pistachios, as needed
2 filled cannoli
METHOD FOR THE FILLING
Soak the gelatin sheets in cold water for a few minutes.
Meanwhile, in a bowl, mix the ricotta cheese with the powdered sugar using an electric mixer.
Melt the gelatin: Squeeze out the excess water from the gelatin and melt it over low heat in a small saucepan with 3 1/2 tablespoons (50 ml) of cream.
Whip the cream: In a separate bowl, whip the remaining cream (about 3/4 cup) until stiff.
Gently incorporate the whipped cream into the cottage cheese mixture with a wooden spoon, using a top-to-bottom motion to maintain volume.
Combine and stir: Add the melted gelatin to the mixture and continue mixing.
Next, incorporate the chocolate chips, keeping some aside to fill the decorative cannoli.
Pour the filling: Pour the mixture over the cooled base.
Leave in the refrigerator to solidify for at least 6 hours.
Decorate: Once solidified, decorate as desired with crumbled cannoli wafers, chopped pistachios and filled cannoli.
