No, I am not over it yet. I will never be over it. Because I believe in Sherlock Holmes.
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Oh, the trials and tribulations of being a fangirl. And they still haven't started filming the third series, but I heard a rumor about March.
So after the epic let down of Benedict not winning a Golden Globe-- which he totally deserved, Hollywood Foreign Press. Have you even seen The Reichenbach Fall?-- I needed the comfort of icebox cake. Because icebox cake is the ultimate comfort food. The texture of the softened graham crackers, and the real cream, and the thousand different flavors you can incorporate makes it perfect to soothe you when awards shows make mistakes. *grumble*
I decided to do a cannoli icebox cake, because I had all the ingredients on hand, and it sounded like a good idea at the time. I just adapted my Pumpkin Pie Icebox Cake recipe, and like in that recipe, the cream is very light in flavor and texture. I thought about just slathering cannoli cream in between the graham crackers, but I like the whipped texture, and it's covering the graininess that ricotta can give the cream
I also put regular chocolate chips in the cream instead of listening to my instincts and using minis, which made the layering a little more difficult than is should. The cream layers were so thick that the cake ended up being a little unstable. Hahaha, whoops. Still, it tasted good. And my cannoli-loving family gave it their seal of approval
So, Benedict, if you're still smarting from Sunday, here's a recipe that'll make you feel better. And if you don't want to make it, you can always come over so I can give you a slice. But only if you tell me how Sherlock survives. Deal?
Cannoli Cream Icebox Cake {Printable Version}
Yield: 8-10 servings
Ingredients
1 cup boiling water
½ cup plus 2 tbsp. sugar
1 tbsp. (1 packet) unflavored gelatin
1½ cups ricotta cheese
½ cup (4oz.) cream cheese, at room temperature
1 tsp. vanilla extract
1 tsp. orange zest
¼ tsp. almond extract
1 cup whipping cream, chilled
1 cup mini semi-sweet chocolate chips
Approx. 1 box graham crackers*
Crushed ice cream cones and candied citrus peel for decorating (optional)
Directions
Prepare the filling: whisk the boiling water, ½ cup sugar, and gelatin together until the sugar and gelatin are completely dissolved. Set aside. With an electric beater, beat the ricotta, cream cheese, zest, vanilla and almond extract together at medium speed until smooth and fluffy. Reduce the speed to low and carefully stream in the gelatin mixture. Beat until completely mixed, cover, and refrigerate for 1-2 hours, until thickened. Meanwhile, whip the cream and remaining 2 tbsp. sugar at high speed until soft peaks form. Carefully fold the whipped cream and chocolate chips thickened ricotta mixture.
Assemble the cake: line a loaf pan with plastic wrap. Spread the filling evenly in the bottom of the loaf pan, about ¼ inch thick. Place a row of graham crackers on top, filling as much space as possible. Top with another layer of graham crackers and spread with filling. Repeat until the top of the loaf pan is reached, ending with the filling. Refrigerate 8 hours or overnight.
To serve: invert the loaf pan over a serving dish to release the cake (it should pop right out). Frost the
sides with the remaining filling. If desired, top with crushed ice cream cones and candied citrus peel.
Serve chilled.
Tip: You can also make a freeform cake. Just line the serving dish with graham crackers and layer from there.
*Almond cookies would also work well
Recipe by Kim
Ingredients
1 cup boiling water
½ cup plus 2 tbsp. sugar
1 tbsp. (1 packet) unflavored gelatin
1½ cups ricotta cheese
½ cup (4oz.) cream cheese, at room temperature
1 tsp. vanilla extract
1 tsp. orange zest
¼ tsp. almond extract
1 cup whipping cream, chilled
1 cup mini semi-sweet chocolate chips
Approx. 1 box graham crackers*
Crushed ice cream cones and candied citrus peel for decorating (optional)
Directions
Prepare the filling: whisk the boiling water, ½ cup sugar, and gelatin together until the sugar and gelatin are completely dissolved. Set aside. With an electric beater, beat the ricotta, cream cheese, zest, vanilla and almond extract together at medium speed until smooth and fluffy. Reduce the speed to low and carefully stream in the gelatin mixture. Beat until completely mixed, cover, and refrigerate for 1-2 hours, until thickened. Meanwhile, whip the cream and remaining 2 tbsp. sugar at high speed until soft peaks form. Carefully fold the whipped cream and chocolate chips thickened ricotta mixture.
Assemble the cake: line a loaf pan with plastic wrap. Spread the filling evenly in the bottom of the loaf pan, about ¼ inch thick. Place a row of graham crackers on top, filling as much space as possible. Top with another layer of graham crackers and spread with filling. Repeat until the top of the loaf pan is reached, ending with the filling. Refrigerate 8 hours or overnight.
To serve: invert the loaf pan over a serving dish to release the cake (it should pop right out). Frost the
sides with the remaining filling. If desired, top with crushed ice cream cones and candied citrus peel.
Serve chilled.
Tip: You can also make a freeform cake. Just line the serving dish with graham crackers and layer from there.
*Almond cookies would also work well
Recipe by Kim
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I could stare at that gif all day long. I think I have a problem...
This recipe is featured on Foodie Friends Friday Linky Party
This recipe is featured on Foodie Friends Friday Linky Party
