INGREDIENTS

• 1 Cup Cornstarch
• 1 Cup Sugar
• Combine the above two dry ingredients in the top of a large double boiler

Then add to this dry mixture:

• 1 qt. whole milk
• 1 pt. Half-n-Half
• 1 pt. whipping cream

(See below, under “Method.”)

The following day you need:

• 2 lbs. Ricotta cheese
• 1 cup powdered sugar
• premium chocolate chunks
• 2 tbsp. grated orange rind
• 2 tbsp. grated lemon rind
• cannoli shells
• cinnamon

METHOD

Stir the first six ingredients in the top of the double boiler until it thickens, constantly stirring the bottom and sides. When it thickens, pour into a 9 x 13 glass dish to cool overnight.

The next day place 2 pounds Ricotta cheese in mixer on a low setting. Add approximately 1 cup of powdered sugar and beat till creamy. Slowly add the pudding mixture made the night before.

Fold in premium chocolate chunks and 2 tbsp each of grated orange and lemon rinds (taking care not to get the white part of the rind in as it is bitter to taste).
Stuff your cannoli shells with the filling. You may sprinkle with powdered sugar on top and a dash of cinnamon on either end of the pastry.

– Annie Kachurek