| This recipe is liked by 0 person(s). |
Fruit and Cannoli Cream
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 1/3 cup | Riccota cheese |
| 2 tblsp plus 1/3 cup | whipping cream |
| 3 tblsp | powdered sugar |
| Pinch | cinnamon |
| 12 oz | strawberries |
| 1/2 pint | blueberries |
| 1 tblsp | sugar |
| 1 tblsp | lemon juice |
| 2 kiwi cut in 1/2 inch pieces | |
| 3 tblsp | sliced almonds toasted |
| Ingredients | |
| 1/3 cup | whole milk ricotta cheese |
| 2 tablespoons plus 1/3 cup | whipping cream |
| 3 tablespoons | powdered sugar |
| Pinch | ground cinnamon |
| 12 ounces | fresh strawberries, hulled, quartered (about 2 1/2 cups) |
| 1/2 dry pint fresh raspberries (about 1 1/4 cups) | |
| 1 tablespoon | sugar |
| 1 tablespoon | fresh lemon juice |
| 2 | kiwi, peeled, cut into 1/2-inch pieces |
| 3 tablespoons | sliced almonds, toasted |
Directions
Stir the ricotta and 2 tablespoons of cream in a medium bowl to blend. Using an electric mixer, beat the remaining 1/3 cup of cream, powdered sugar, and cinnamon in a large bowl until semi-firm peaks form. Fold the ricotta into the whipped cream. Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier filling. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Toss the strawberries, raspberries, sugar, and lemon juice in a medium bowl to combine. Let stand until juices form, tossing occasionally, about 15 minutes. Add the kiwi.
Spoon the fruit mixture into 4 dessert bowls. Dollop the ricotta cream atop the fruit. Sprinkle with the almonds and serve.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe