Fruit Salad With Cannoli Cream
Serves: 5
Amos O'Hara
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
48
Sourness
48
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsp
Whipping Cream3 tbsps
Powdered Sugar1 pinch
Ground Cinnamon1 tbsp
Sugar1 tbsp
Lemon Juice (fresh)3 tbsps
Almond (sliced, toasted)Directions:
1
Stir the ricotta and 2 tablespoons of cream in a 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-firm peaks form
3
Fold the ricotta into the whipped cream
4
Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier filling
5
(Can be prepared 4 hours ahead
6
Cover and refrigerate
7
) Toss the strawberries, raspberries, sugar, and lemon juice in a medium bowl to combine
8
Let stand until juices form, tossing occasionally, about 15 minutes
9
Add the kiwi
10
Spoon the fruit mixture into 4 dessert bowls
11
Dollop the ricotta cream atop the fruit
12
Sprinkle with the almonds and serve