Post by SugarBane on Jan 26, 2004 18:57:47 GMT -5
CANNOLI RUSTICA A LA LOCARBO
Shells:
1 scoop (2 tbsp) of protein powder (I used NRG)
1 egg
2 tbsp heavy cream
2-4 tbsp water, enough to make a thin batter
1/4 tsp marsala or other wine flavoring
Make 2 crepes from the batter, using a buttered nonstick pan. Make a "finger" of crumpled foil, approx. 1" in diameter x 5-6" long. Wrap the cooled crepe around it and secure with a dab of cream cheese or egg white or leftover batter. Place on a foil covered pan and bake at 200*, checking every ten min or so to
turn them, until lightly brown and beginning to harden. Let cool slightly and remove the foil.
Filling:
Mix together:
1/2 c. ricotta cheese
1 tbsp. heavy cream (optional... I like a creamy filling, purists will prefer it drier)
sweeten to taste with AS (I used about 2 tsp of bulk Equal)
1/4 tsp orange peel
1/4 tsp orange extract
2 tsp. chopped almonds
shaved chocolate ~ approx. 1/8 of a 1-oz square of unsweetened chocolate
Shortly before serving, gently fill the cooled shells with the filling.
Shells:
1 scoop (2 tbsp) of protein powder (I used NRG)
1 egg
2 tbsp heavy cream
2-4 tbsp water, enough to make a thin batter
1/4 tsp marsala or other wine flavoring
Make 2 crepes from the batter, using a buttered nonstick pan. Make a "finger" of crumpled foil, approx. 1" in diameter x 5-6" long. Wrap the cooled crepe around it and secure with a dab of cream cheese or egg white or leftover batter. Place on a foil covered pan and bake at 200*, checking every ten min or so to
turn them, until lightly brown and beginning to harden. Let cool slightly and remove the foil.
Filling:
Mix together:
1/2 c. ricotta cheese
1 tbsp. heavy cream (optional... I like a creamy filling, purists will prefer it drier)
sweeten to taste with AS (I used about 2 tsp of bulk Equal)
1/4 tsp orange peel
1/4 tsp orange extract
2 tsp. chopped almonds
shaved chocolate ~ approx. 1/8 of a 1-oz square of unsweetened chocolate
Shortly before serving, gently fill the cooled shells with the filling.