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Fruit Salad with Cannoli Cream

    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 refrigerate.)

  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.

  Spoon the fruit mixture into 4 dessert bowls. Dollop the ricotta
 cream atop the fruit. Sprinkle with the almonds and serve.