Thursday, July 22, 2010
Fruit Salad with cannoli cream / Ensalada de frutas con crema canoli
2 Tbs + 1/3 cup whipping cream
3 Tbs powder sugar
Pinch of ground cinnamon
12 oz strawberries, hulled, quartered (about 2 1/2 cups)
1/2 dry pint fresh raspberries ( about 1 1/4 cups)
1 Tbs sugar
1 Tbs fresh lemon juice
2 kiwi, peeled, cut into 1/2 inch pieces ( slices)
3 Tbs 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 creamer filling. ( can be prepared 4 hours ahead, cover and refrigerate )
Toss the straberries, 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.