FRUIT SALAD WITH CANNOLI CREAM

FRUIT SALAD WITH CANNOLI CREAM image

Yield 4 people

Number Of Ingredients 10

Ingredients

1/3 cup whole-milk ricotta cheese
2 tablespoons plus 1/3 cup whipping cream
3 tablespoons powdered sugar
Pinch of ground cinnamon
12 ounces fresh strawberries, hulled and quartered (about 2 1/2 cups)
1/2 pint fresh raspberries (about 1 1/4 cups)
1 tablespoon sugar
1 tablespoon fresh lemon juice
2 kiwi, peeled and cut into 1/2-inch pieces
3 tablespoons sliced almonds, toasted

Steps:

In a medium bowl, stir the ricotta and 2 tablespoons of cream to blend, in a large bowl using an electric mixer, beat the remaining 1/3 cup of cream with the powdered sugar and cinnamon until semi-firm peaks form. Fold the ricotta into the whipped cream. (This mixture can be prepared up to 4 hours ahead. Cover and refrigerate.) In a medium bowl, toss the strawberries, raspberries, sugar, and lemon juice to combine. Let stand until juices form, tossing occasionally, about 20 minutes. Add the kiwi and toss gently. 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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