Fresh Fruit with Canolli Cream

The official start of summer is just over a week away (June 20th for those keeping track! ;)), yet with 90+ degree weather, one may think it’s already here!  The weatherman keeps saying a cool-down is on its way.  I don’t consider 2-4 degree drop in temperature a cool-down… [sigh]

On these sweltering hot days nothing sounds more appealing than something cool, light and refreshing. Something that don’t require heating up the oven or slaving over a hot stove.

One of my VERY FAVORITE desserts from my Giada cookbook collection is Fresh Fruit with Canolli Cream. The fruit you find at  Whole Foods, produce stands and farmers markets are absolutely beautiful this time of year. So fresh and juicy! The natural sweetness of the fruit topped with the cool and creamy texture of the canolli cream is not only refreshing, but amazingly delicious! Mix up the fruit to your liking. I used strawberries, raspberries, blackberries and kiwi. Blueberries, peaches, mango and pineapple (just to name a few! :)) would all be great additions and/or substitutions too.

Fresh Fruit with Canolli Cream!

Fresh Fruit with Canolli Cream
(Courtesy ~ Giada De Laurentiis)

1/3 cup whole-milk ricotta cheese
2 tablespoons + 1/3 cup whipping cream
3 tablespoons powder sugar
pinch of ground cinnamon
12 ounces fresh strawberries, hulled & 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

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 powder 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!

Enjoy!! 🙂


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