recipes
Ricotta and helwa tat-tork kannoli
Serves:
Ingredients
- 10 mini kannoli shells
- 200g ricotta
- 100g hewa tat-tork
- 3 tbsp hazelnut liqueur
- 1 tbsp icing sugar
Method
Blend the ricotta, helwa, liquor and sugar in a food processor until smooth. Place in fridge to set and pipe into shells before serving.
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