Fruit Salad With Cannoli Cream |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Originally found on with Giada De Laurentis but have made a few slight changes. This is easy to prepare and looks beautiful! Ingredients:
1/3 cup whole milk ricotta cheese |
2 tablespoons whipping cream |
1/3 cup whipping cream |
3 tablespoons powdered sugar |
1 pinch ground cinnamon |
2 1/2 cups fresh strawberries, hulled and quartered |
1 1/4 cups fresh raspberries |
1 tablespoon sugar |
1 tablespoon fresh lemon juice |
2 kiwi, peeled, cut into 1/2-inch pieces |
3 tablespoons toasted pistachio nuts, chopped |
2 -3 tablespoons mini chocolate chips (optional) |
Directions:
1. Stir the ricotta and 2 tablespoons of cream in medium bowl to blend.
2. Using an electric mixer, beat the remaining 1/3 cup of cream, powdered sugar, and cinnamon in a large bowl until semi-peaks form.
3. Fold the ricotta cream into whipped cream.
4. 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.).
5. 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.
6. Spoon the fruit mixture into 4 dessert bowls. Dollop the ricotta cream atop the fruit.
7. Sprinkle with the pistachios &/or chocolate chips, if using.
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