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ok i heard a couple of things, one i should use powedered sugar because the granulated sugar makes it grainy, i need to dry out the riccotta through a cheese cloth in advance, um... and now actually i changed my mind and i think i'ma go ahead and make the shells but anyway give me your thuoghts...

hey thanks a lot Hey thanks a lot for all of the advice everyone, i have to run to the restaurant depot with my boss today so i will see how that goes. I dunno i don't really have the time to make the shells though because of finals and all but i think if i buy the shell pre done and just make...

Hey i'm kinda looking to do the same thing, for a christmas gift this year, but am running into the same problem i know you did this in june but i wanted to know if it worked out for you thanks!!

Hi i'm Dan I currently attend Johnson and Wales University, ye i know some people look at it as an expensive short cut, but i really enjoy it. Anyway, i'm 20 and am looking to gain as much knowledge in cooking as possible. so i hope to here from ya!:smile: