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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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The sugar cones replace the usual pastry shells, which can be hard to make or find in stores. Ingredients:
1 pint strawberry, rinsed, hulled and halved |
2 tablespoons granulated sugar |
1 (15 ounce) container whole milk ricotta cheese |
4 ounces cream cheese |
1 cup confectioners' sugar |
1/4-1/2 teaspoon almond extract, to taste |
12 sugar ice cream cones |
miniature chocolate chip |
sliced strawberry |
Directions:
1. At least 1 day before serving, proceed through Step 3. Line a colander and a medium-size strainer with a sturdy paper towel; set each in a bowl.
2. Pulse strawberries and granulated sugar in food processor until coarsely chopped. Scrape into colander, top with a paper towel and refrigerate overnight to drain well (this is important). Clean processor.
3. Put ricotta, cream cheese and confectioners’ sugar in processor; pulse until smooth. Transfer to strainer, cover with a paper towel and refrigerate overnight.
4. Just before serving: Prop cones upright in tall glasses partially filled with granulated sugar to support cones. Fold drained berries and 1/4 teaspoons almond extract into ricotta mixture. Spoon into a gallon-size ziptop bag. Cut 1/2 inches off a corner; pipe filling into cones and garnish.
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