Cannoli-ish cream

I have a mixture of ricotta cheese and cream, which I flavored with prosciutto in preparation for a savory play on a cannoli. The shell will be a Parmesan frico. This will be a room temp item. The cream and ricotta mixture is rather thin. What do you think? Put in ISI and charge....use gelatin, then ISI....some other hydrocolloid?

Thanks in advance.

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Brendan_Lee_56950

Have you tried just whipping some air into it with a whisk?

FrankM_3301

@Brendan Lee .....so low tech! :-) No, I have not. I did heat the cream to impart the prosciutto flavor. Would this inhibit whipping? In a previous attempt, I used mostly cream, no ricotta, whipped in isi...but was not satisfied with the texture. I was looking for a firmer filling.

Brendan_Lee_56950

haha sometimes low-tech is good, especially if it means less cleanup.

I'm not 100% sure about the heated cream being un-whippable but worse case scenario you could whip some separate cream and fold it in for volume.

Jack_Mayer_85396

@Frank - the savory take on cannoli sounds really cool! I just may be stealing this one, thanks!

FrankM_3301

@Brendan Lee @Jack Mayer In the end, I went with a little gelatin and charged in the ISI.

Jack_Mayer_85396

Looks great @Frank! what a cool idea!