Bobs Cone Oli Recipes

Steps:

• Put the ricotta in a fine-mesh sieve set over a bowl. Refrigerate 30 minutes to drain.
• Transfer the ricotta to a large bowl. Add the cream cheese, confectioners' sugar, vanilla and almond extracts, and the orange zest and beat with a mixer until smooth and fluffy, about 1 minute. Fold in 3 tablespoons chopped chocolate. Cover and refrigerate until thick and cold, at least 1 hour.
• Transfer the ricotta mixture to a resealable plastic bag. Snip off one corner and pipe the mixture into the cones. Gently press the remaining chocolate and the pistachios into the ricotta mixture. Dust the cones with confectioners' sugar.

Steps:

• Put the ricotta in a fine-mesh sieve set over a bowl. Refrigerate 30 minutes to drain.
• Transfer the ricotta to a large bowl. Add the cream cheese, confectioners' sugar, vanilla and almond extracts, and the orange zest and beat with a mixer until smooth and fluffy, about 1 minute. Fold in 3 Tbsp chopped chocolate.
• Cover and refrigerate until thick and cold, at least 1 hour.
• Transfer the ricotta mixture to a resealable plastic bag. Snip off one corner and pipe the mixture into the cones. Gently press the remaining chocolate and the pistachios into the ricotta mixture.
• Dust the cones with confectioners' sugar.
• You can fill the cones up to 4 hours in advance, cover and refrigerate, then dust with sugar just before serving.

Steps:

• Rinse barnacles; pat dry.
• Bring water to a boil with bay leaf, salt, onion and half lemon in a large saucepan over high heat. Add barnacles and stir. Reduce heat to medium high and cook until base of the barnacles turns a deep pink (no longer than 4 minutes).
• Drain barnacles and cover with ice until they cool.
• To serve barnacles, arrange on a platter lined with curly green lettuce leaves. Garnish platter with lemon wedges in a bowl of aioli. Serve immediately.