Why is my cannoli filling gritty?

I have followed the directions to a tee. I have gone on food webpages to look for hints. I used confectioners sugar. I drained the ricotta. It is just not coming out like the cannoli filling you get at the bakery.

Anyone know how to get the consistency smooth? It just has the normal gritty/lumpy ricotta consistency and I want smooth like the bakery.

Help. We do not have cannoli filling, cannoli's, or Italian bakeries here in Georgia and I am in desperate need of cannoli cake for my birthday.

Re: Why is my cannoli filling gritty?

Have you sifted the confectioners sugar to make sure its super light and fluffy? Thats the only thing that I think could make i gritty.

Re: Why is my cannoli filling gritty?

Maybe gritty is the wrong word. It is not the sugar causing the problem. It is the normal ricotta cheese consistency (lumpy). BUT, cannoli cream that you get at the bakery is so smooth. That is what I am trying to obtain from mine and it is not working.

I did sift the sugar though. Thanks for the suggestion.

Re: Why is my cannoli filling gritty?

post the directions and what you are using to mix the ingredients.

It could have something to do with that, but I am not sure what your recipe calls for

Re: Why is my cannoli filling gritty?

It is a basic recipe.

15oz. of whole milk ricotta (drained overnight)
1/2 to 3/4 cup of confectioners sugar
one teaspoon almond extract or amaretto liquor.
Add ricotta to mixer and mix for two minutes to lighten up cheese. Add in sugar and extract and mix for one minute. I also added a few mini choco chips by hand afterwards.

It is a simple recipe that I got online. Most of the recipes I have seen are similar.

Any help? Tell me how to fix it, please.

Thanks

Re: Why is my cannoli filling gritty?

it sounds like it's not mixing correctly... Maybe leave it mixing/pureeing for longer than the 2 minutes the direction is calling for?

Re: Why is my cannoli filling gritty?

if lumps are the issue, you could go old school.... put it through a food mill

Re: Why is my cannoli filling gritty?

try adding all the ingredients and mixing it all at once. it's possible the cheese is too aerated and the sugar has no place to blend??????

and I agree with mixing it for longer as well. it doesn't have any flour so you won't risk making it "tough". just watch the consistency closely.

good luck!!!

Re: Why is my cannoli filling gritty?

are you sure you used whole milk ricotta? because I know part skim ricotta is very gritty.

Re: Why is my cannoli filling gritty?

This is a very different recipe than the one you have. I think this may be what you're looking for... I found it it my saved recipes, not sure where I originally found it, but it makes a great filling.
This recipe comes from a baker in Verona, Italy. He made some of the best cannoli I've ever eaten. It was a tradition on our day trips to Verona to begin at the bakery and enjoy a cannoli and a cappuccino.


Cannoli Filling Recipe
Ingredients


3/4 cup cornstarch
4 cups milk
1 1/2 cups sugar
1 1/2 tsp almond extract
1 1/2 tsp vanilla extract
1 1/2 tsp cinnamon
1/2 cup semi-sweet chocolate chips
3 pounds ricotta cheese
1/2 cup toasted almonds, toasted
1/2 tsp orange zest
cannoli shells
Directions


In a saucepan, slowly whisk 1 cup of the milk into the cornstarch. Whisk until smooth. Let sit about 20 minutes.
Add the remaining milk and sugar to the milk-starch and stir over a low heat. Continue stirring until it is thick and smooth. Remove from heat.
Stir in the almond and vanilla extracts. Place a piece of plastic wrap on the surface of the filling to avoid "skin" and allow to cool to room temperature.
Add the ricotta cheese, cinnamon, chocolate chips, almonds, and orange zest to the the cornstarch and pipe the filling into cannoli shells.
Note: Presentation is key to great cannoli. You can simply sprinkle with powdered sugar, or dip the ends of each filled cannoli into melted chocolate then chopped nuts. Don't be afraid to be creative. Pull out the colored sugars, sprinkles, and candy confetti for a wild experience!

Message edited 6/4/2009 1:18:04 PM.

Re: Why is my cannoli filling gritty?

Re: Why is my cannoli filling gritty?

Re: Why is my cannoli filling gritty?

I saw in the grocery store last night that sorrento makes a "smooth authentic italian" ricotta cheese. TIs new but its only uin the smaller containers...maybe that would work!?

Re: Why is my cannoli filling gritty?

Thanks everyone. I am going to try the recipe and the smooth ricotta. I have never seen that one but I am going to keep an eye out. Thanks for all the info. I will let everyone know how it turns out.