Cannoli Fillings – Rosemary, Lemon & Ricotta

The brightness and zest of rosemary and lemon are such a delectable addition to the traditional ricotta filling in these beloved Sicilian treats, with a touch of Queen Professional vanilla rounding out the flavour profile perfectly.


10 Mins, plus cooling & setting





  • 120 mL pouring cream
  • 110 g caster sugar
  • 3 long sprigs rosemary
  • Zest of 2 lemons
  • 10 g titanium gelatine leaves, soaked in cold water to soften
  • 500 g firm ricotta
  • 2 tsp Queen Organic Vanilla Bean Paste
  • 24 cannoli shells
  • Chopped silvered pistachios, to scatter
  • Icing sugar, to dust
  1. Place cream, sugar, rosemary and lemon zest in small saucepan over medium heat. Cook, stirring, until sugar dissolves. Remove from the heat, add gelatine and stir to dissolve. Set aside to cool and for flavours to infuse.
  2. Strain infused cream into a food processor. Add ricotta and process until smooth. Transfer to a piping bag fitted with a 1cm round nozzle and refrigerate for 4 hours until set.
  3. Pipe into cannoli shells. Scatter ends with pistachios and dust with icing sugar.