Monday, December 5, 2011

Fruit with Cannoli Cream

Fruit with Cannoli Cream – This beautiful dish can be served as a brunch side dish or light dessert.  I enjoy finding creative ways to serve, try serving in a martini glass for something different.

Fruit with Cannoli Cream
Serves 4

1/3 cup whole milk ricotta cheese
2 tablespoons whipping cream
Pinch of sea salt

Stir the ricotta, cream and sea salt in a medium bowl to blend.

1/3 cup whipping cream
3 tablespoons honey
Pinch ground cinnamon

Using an electric mixer beat the cream, honey, 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.)

12 ounces fresh strawberries, hulled, quartered (about 2 1/2 cups)
1/2 dry pint fresh raspberries (about 1 1/4 cups)
1 tablespoon honey
1 tablespoon fresh lemon juice

Toss the strawberries, raspberries, sugar, and lemon juice in a medium bowl to combine. Let stand until juices form, tossing occasionally, about 15 minutes.

2 kiwi, peeled, cut into 1/2-inch pieces
Add the kiwi.
3 tablespoons sliced almonds, toasted or pistachios
1 tablespoon cinnamon c.a.n.e sugar or the c.a.n.e sugar of your choice
Cannoli shells or a shortbread cookies

Spoon the fruit mixture into 4 dessert bowls. Dollop the ricotta cream atop the fruit. Sprinkle with the almonds or pistachios.  Then sprinkle with cinnamon cane sugar.  Serve the cannoli shell or cookie on the side.  

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