Fruit Salad with Cannoli Cream Recipe courtesy Giada De Laurentiis
Show: Everyday Italian Episode: Italian Salads 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 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. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
