Fruit Salad with Cannoli Cream (Giada De Laurentiis) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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:
1. 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.)
2. 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.
3. Spoon the fruit mixture into 4 dessert bowls. Dollop the ricotta cream atop the fruit. Sprinkle with the almonds and serve.
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