Wednesday, May 31, 2017

{soups-salads-and-salad-dressings} FRUIT SALAD WITH CANNOLI CREAM



Recipe courtesy Giada De Laurentiis

Show: Everyday Italian

Episode: Italian Salads


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

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


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


Add the kiwi.

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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