Prepare the custard;
Boil the milk, pour the egg yolks into a bowl and whisk them with the sugar, add the sifted starch and whisk well;
Add 2 ladles of boiling milk, the lemon zest and mix;
Transfer the mixture into the remaining milk (which we left in the saucepan) and mix until it thickens;
Leave to cool, covered with cling film in contact with the cream;
Pastry bags filled with custard and ricotta
Fill the pastry bags with the ricotta cream and the custard and fill the cannoncini;
Pour the granulated sugar into a plate;
Roll the cannoncini well and delicately:
Transfer to a nice serving plate and… finally we can enjoy them!! exceptional;
Chef Nina Bellino
Pastry bags filled with custard and ricotta
NOTE
Store the parcels in the refrigerator for no more than a day in an airtight container.
Freezing is not recommended.
