My Plated Dessert By: Katie Franks

Cannoli An Italian dessert that consists of a crunchy outer shell, with a sweet, creamy filing of a mixture of Italian cheeses, sugar, and chocolate chips. With theses things making it the main dessert as well as the crunch factor.

The Sauce A creamy milk chocolate sauce that is heated just to the melting point and drizzled onto the plate to make creative designs.

The Garnish The plate will be garnished with a fresh raspberry that is chilled until the plate is ready be taken to the customer. It adds a fresh, bright color to the plate and provides a smooth, refreshing texture.

Overall Look This dessert would normally be on a menu during the season of fall do to the thickness and heaviness of the dessert.

The Recipe Shell: 4 cups of all purpose flour-$3.00 /5lb 2 Tbsp. Sugar-$3.00/ 4lb ¼ Tsp. Salt 3 Tbsp. Softened butter-$4.00 /lb. 2 egg Yolks- $1.20/ Doz. ½ cup of Whit wine Shortening ( for frying) Filling: 4 cup whole milk Ricotta cheese-$3.00/16 Oz 1 ½ cup powdered sugar-$0.80/lb. 1 Tbsp. Vanilla-$8.00/16oz ¼ Cup Semi-sweet chocolate chips-$2.80/ 12Oz Garnish: Raspberries- $4.00/ pt.

How to make To make shells, mix flour, sugar and salt in a bowl Cut in butter Add egg yolks; stir with a fork Stir in wine 1 table spoon at a time until dough clings together Form a ball with the dough and let stand 30 minutes Roll dough almost paper thin on a well floured surface Using a glass with a rim of about 3- 4 inches make circle imprints in the dough Using a paring knife, make sure that the circles are cut all the way through Roll each of the circles around a cannoli tube, overlapping the edges press and seal them, then flare the ends slightly Fry one at a time in melted shortening for about a minute, or until golden brown Remove from grease and let drain on paper towel seam side down Let stand for 2 minutes before trying to remove from metal tube After removed lay them back on the paper towel to finish cooling completely For filing, drain Ricotta cheese then combine with powdered sugar and vanilla Stir chocolate chips onto the ricotta mixture, being carful not to over stir Chill for 30 minutes Pipe filing into cannoli shells , then refrigerate until serving time Right before serving time garnish with melted chocolate e , powdered sugar and a chilled raspberry

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