Egg Nog Cannoli
December 5, 2014

Egg Nog Cannoli
For: 20 Cannoli
- Nutmeg Mascarpone
- 2 Quarts Milk
- 1 Pint Light Cream
- 1 Tablespoon Nutmeg
- 3 Tablespoons Lemon Juice
- Bourbon Pudding
- 1/3 Cup Sugar
- 3 Tablespoons Cornstarch
- 1/2 Teaspoon Salt
- 2 Cups Whey (leftover liquid from cheesemaking)
- 1/3 Cup Bourbon
- 3 Egg Yolks
- 3 Tablespoons Butter
Instructions
Cheese
- For the Cheese - Mix the milk, cream, and nutmeg in a thick bottom pan and place in a candy thermometer. Turn on medium heat. Stir often and watch it. When it gets to 178 remove from heat and stir in the lemon juice. Allow to sit for 20 minutes. Gently strain the curds and put in a mesh strainer lined with cheesecloth (or a paper towel). Reserve the whey for the pudding recipe. Strain in the fridge for about 5 hours to thicken up.
Pudding
- Mix the ingredients (except for the butter and bourbon) Turn on medium and whisk and cook until it begins to bubble. Reduce to low and cook for 3 minutes stirring constantly. You should notice a texture change. Remove from heat and stir in the bourbon and butter. Pour through a strainer. Place in a jar and cover with plastic wrap touching the surface so it does not form a skin.
Put it together
- I used the gluten free recipe for the shells linked above
- Fold/whisk in just enough pudding into the mascarpone until you get the desired texture for the cannoli. I first tried to do this in a food processor but the whole thing became too liquidy. Luckily I only did it with a little bit of the cheese and pudding.
- When you get the texture perfect, pipe the filling into the cooled shells! Save this step until just before you want to eat them.