Sicilian Artisan Cannoli with Pistachios

If you have a Bimby you can put the ingredients all together and cook 9 minutes at 90°. In the saucepan: first beat the eggs with the sugar in a bowl, gradually add the flour, then the milk and finally the vanillin. Put on the gas over moderate heat and stir thoroughly until the cream has thickened.

For the chocolate cream, add bitter cocoa to the eggs and sugar.
Chill at room temperature, then refrigerate for at least 3 hours.

For the cream with pistachio in this case the pistachio should be added to the cream base when it has cooled before placing it in the fridge.

For the ricotta: mash the ricotta in a potato masher or masher. Add the icing sugar and mix well until creamy. Then flavour with rum or, if you like, also with vanilla or orange (ready-made aromatic vials for desserts).

And now ready to try them out?