Want to showcase this cheese on your menu? Serve up something sensational with these innovative concepts.
Galbani® Strawberry Champagne Tiramisu
Donatella’s Cannoli Supreme Dessert Martini
Galbani® Rigatoni alla Vodka
Galbani® Holiday Hangover Pizza
Apulian Focaccia with Galbani® Mascarpone
Galbani® Three Cheese Stuffed Eggplant Dip
Galbani® Cheers To Cannoli Ice Cream
Galbani® Pineapple & Pancetta Pinsa
Galbani® Insalata Di Ricotta
Galbani® Lemon & Lavender Ricotta Cake
Galbani® Boozy Berry Mascarpone Ice Cream
Galbani® Baked Ziti With Mini Meatballs
Galbani® Three-Cheese Manicotti
Galbani® Sweet & Salty Ricotta Board
Galbani® Panna Cotta Al Mascarpone
Galbani® Ricotta-Topped Gnocchi & Eggplant
Galbani® Lemon Ricotta Pancakes
Galbani® Grilled Dessert Pizza
Galbani® Mafaldine, Mushrooms & Mascarpone
Galbani® Cinque-Formaggi Artichoke Dip
Galbani® Mini Tiramisu Trifles
Galbani® Creamy Paccheri Pasta
The Metro Pizza Sicilian by Chef John Arena
Donatella’s Slice of Joy Cheesecake
Galbani® Scrumptious S'Mores Pizza
Galbani® Lemon Ricotta Zeppole
Galbani® Pumpkin Meringue Cheesecake
Galbani® Creamy Mascarpone Mushroom Farrotto
Galbani® Three-Cheese Salami Calzone
Galbani® Mascarpone Napoleon
Galbani® Zucchini Flower Pizza
Galbani® Garden Fresh Lasagna
Tastes of Summer Cheese Plate
Galbani® Seafood Stuffed Shells
Galbani® Mascarpone Coconut Crepe Cake
Galbani® Ricotta & Mascarpone Mousse
Galbani® Ravioli Alla Donatella
Galbani® Honey Truffle Bruchetta
Galbani® Limoncello Cannoli
The Winter Cheese Plate
Galbani® Whipped Ricotta Parfait
Galbani® Butternut Squash Ravioli
Galbani® Wild Mushroom Ragu
Galbani® Roasted Tomato Soup
Galbani® Ricotta Fritters
Galbani® Stuffed Zucchini Flowers
Galbani® Crostini Trio
Galbani® Autumn Harvest Pie
Galbani® Fig & Pig Pizza
Galbani® Baked Mac & Cheese
Galbani® Truffle Lasagna
Galbani® Golosi
Galbani® Stuffed Chicken Roulades
Galbani® Limoncello Ricotta Cheesecake
Galbani® Lime Ricotta Pancakes
<
>
Galbani® Limoncello Cannoli
INGREDIENTS
2 cups
Galbani Whole Milk Ricotta
¾ cup
Confectioners’ sugar
2 tbsp.
Limoncello liqueur
¼ cup
Heavy cream
6–8
Pre-packaged cannoli shells
Zest of one lemon (reserve 2 tbsp. for garnish)
Zest of one lime (reserve 2 tbsp. for garnish)
Small semi-sweet chocolate chips for garnish
METHOD
In a medium bowl, whisk the 2 cups of Ricotta until smooth.
Sift ¾ cup confectioners’ sugar into the Ricotta mixture. Add lemon and lime zest, and 2 tbsp. limoncello liqueur. Using a rubber spatula, gently fold into the Ricotta mixture until just combined.
In a separate bowl, with a hand mixer beat ¼ cup heavy cream until fairly stiff.
Using a rubber spatula, gently fold the cream into the Ricotta mixture until just combined. Refrigerate for a half hour.
To fill the cannoli just before serving, use a pastry bag without a tip to pipe the Ricotta mixture into the cannoli molds. Fill from both ends so the Ricotta mixture runs through the whole shell.
Dust each of the filled cannoli with confectioners’ sugar. Garnish with reserved lemon and lime zest and small semi-sweet chocolate chips