Watery Ricotta

• Ricotta cheese is the basis of the classic cannoli cream. Traditional Sicilian recipes call for sheep's milk ricotta, which is richer than that made with cow's milk. If your grocery store only carries cow's milk ricotta, drain it thoroughly before making cannoli cream. The best way to ensure you've drained the ricotta completely is to wrap the ricotta in a layer or two of cheesecloth. Tie it with a string to form a bundle. Hang the ricotta bundle from a string over a bowl and let it sit in the refrigerator for several hours or overnight. If you are pressed for time, wrap the ricotta in cheesecloth and squeeze out as much liquid as you can.

Other High Moisture Ingredients

• Some cannoli recipes call for heavy cream, mascarpone or soft goat cheese. These ingredients will add to the overall moisture content of your cannoli cream. If you add heavy cream, consider whipping it to stiff peaks, then folding it into the ricotta. This will lighten the overall texture of the cream. Beating air into the cream also helps hold moisture in, preventing sogginess. If your recipe calls for mascarpone or goat cheese, look for low-moisture varieties and drain them just as you did the ricotta.

Preventing Watery Cannoli Cream

• If your favorite cannoli recipe calls for several moist ingredients, and you aren't sure that draining the extra water will be enough to keep the cream from becoming watery, add an envelope of unflavored gelatin. The gelatin will bind to any extra water, giving the cannoli cream a firmer texture without altering the flavor. You will need to "bloom" or soften the gelatin before you add it to the cream mixture. If your recipe calls for heavy cream, warm 1/2 cup of the cream and sprinkle the gelatin over it. Let this sit for five to 10 minutes, until the gelatin is soft, then mix the cream and gelatin into the ricotta and other ingredients.

Salvaging Watery Cream

• If you've already mixed your cannoli cream and it's too watery to fill the shells, all is not lost. You can try some tricks to salvage watery cannoli cream. If you don't mind a sweeter filling, mix in a spoonful or two of confectioner's sugar, adding a little at a time until you get the consistency you want. If you prefer a more traditional, less sweet filling, drain the excess liquid through cheesecloth, then add more well-drained ricotta or stiff mascarpone cheese. If all else fails, you can stiffen your cannoli cream by adding a small amount of almond flour. This will alter the flavor of your cannoli, but you may like the nutty undertones.