Sicilian Cannoli

To make the ricotta, combine sheep's milk, heavy cream, and sea salt in a large pot.

Heat the mixture over medium heat until it reaches 200°F (93°C), using a kitchen thermometer to monitor.

Turn off the heat and add the fresh lemon juice and white vinegar. Stir gently just to combine.

Cover the pot and let it sit undisturbed for 20 minutes to allow the curds to separate from the whey.

Line a large colander with cheesecloth and place it over a bowl.

Carefully pour the curdled mixture into the cheesecloth-lined colander to strain.

Let the ricotta drain for 1 hour without touching or agitating it.

After an hour, gather the cheesecloth, cover the ricotta, and place a weight on top (like a small bowl) to press out more whey. Refrigerate overnight.

The next day, transfer the drained ricotta (about 4 cups) to a food processor. Add the confectioners' sugar.

Pulse briefly until the mixture is smooth and has a texture like icing. Do not over-whip.

Transfer the filling to a piping bag. Fill pre-made or homemade cannoli shells from both ends.

Dip the ends of the filled cannoli in chopped pistachios or chopped dark chocolate.

Arrange on a platter and dust with powdered sugar before serving.