Fruit Salad with Cannoli Cream
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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.
~To get something you never had, you have to do something you never did.
-Sugar
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