HOMEMADE CANNOLI WITH GELATO

In a stand mixer, whip the heavy cream until it is frothy (almost whipped cream consistency).

Gradually incorporate the sweetened condensed milk into the whipped cream.

Add the orange liqueur and ricotta cheese to the mixture.

Finish the gelato by mixing in the orange zest and chopped chocolate.

Transfer the gelato mixture to a container and place it in the freezer until completely frozen.

For the cannoli dough, mix the dry ingredients (flour, sugar, and salt).

Add the water, vinegar, and butter to the dry ingredients.

Knead the dough on a countertop for 10 minutes to develop the gluten.

Wrap the dough tightly in plastic wrap and refrigerate for 1 hour.

Roll out the chilled dough using a rolling pin or pasta machine until the desired thickness is reached.

Cut the dough into circles approximately 5 inches in diameter.

Wrap the dough discs around the dedicated aluminum cannoli forms, sealing the edges with the beaten egg.

Fry the cannolis submerged in hot oil until they are golden brown and crispy.

After cooling, remove the aluminum cannoli forms from the fried shells.

Fill the cannolis with the already frozen creamy gelato, finishing the ends with chopped chocolate and orange zest.

Serve the creamy gelato in bowls, place the cannolis on top, and garnish each serving with an orange slice.