Fruitsaladwithcannolicream Recipes

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FRUIT SALAD WITH CANNOLI CREAM



Fruit Salad With Cannoli Cream image

Originally found on foodnetwork.com with Giada De Laurentis but have made a few slight changes. This is easy to prepare and looks beautiful!

Provided by Manami

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1/3 cup whole milk ricotta cheese
2 tablespoons whipping cream
1/3 cup whipping cream
3 tablespoons powdered sugar
1 pinch ground cinnamon
2 1/2 cups fresh strawberries, hulled and quartered
1 1/4 cups fresh raspberries
1 tablespoon sugar
1 tablespoon fresh lemon juice
2 kiwi, peeled, cut into 1/2-inch pieces
3 tablespoons toasted pistachio nuts, chopped
2 -3 tablespoons mini chocolate chips (optional)

Steps:

  • Stir the ricotta and 2 tablespoons of cream in 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-peaks form.
  • Fold the ricotta cream into 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 pistachios &/or chocolate chips, if using.

Nutrition Facts : Calories 269.9, Fat 16, SaturatedFat 8.3, Cholesterol 47.9, Sodium 30.2, Carbohydrate 29.5, Fiber 6, Sugar 18.9, Protein 5.5

CITRUS CREAM CANNOLI



Citrus Cream Cannoli image

Provided by Food Network

Categories     dessert

Time 10m

Yield 12 servings

Number Of Ingredients 10

1/3 cup Smucker's® Orange Marmalade Simply Fruit
1 (15 oz.) container ricotta cheese, drained
1/4 cup powdered sugar
1/2 tsp. vanilla extract
Ground cinnamon
1 tbsp. grated fresh orange peel
12 to 18 cannoli shells, purchased
GARNISH:
Mini chocolate chips or candy bits
Additional powdered sugar

Steps:

  • COMBINE marmalade, ricotta, powdered sugar, vanilla, cinnamon and orange peel in medium bowl. Spoon mixture into a pastry bag without a tip or into a resealable plastic bag, then cut one corner off. Pipe into shells.
  • CHILL at least 2 hours or up to 6 hours. Garnish with mini chocolate chips or candy bits. Sprinkle with powdered sugar before serving.

HOMEMADE CANNOLI



Homemade Cannoli image

I love a cup of seriously strong coffee and a cannoli from an Italian bakery on Bleeker Street in Manhattan. When I am making these at home, I am holding them up to the standard of those memories. The dessert really comes together in two parts: make the shell, thin and crispy and then make a filling with serious flavor.

Provided by Alex Guarnaschelli

Categories     dessert

Time 1h30m

Yield 24 cannoli

Number Of Ingredients 17

2 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 tablespoon plus 2 teaspoons unsalted butter, cut into small pieces
1 egg yolk
1/2 cup dry white wine
2 cups ricotta cheese, preferably whole milk
3/4 cup powdered sugar
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 cup heavy cream
1/4 cup small semisweet chocolate chips
1 lemon
1 quart canola oil, for frying
Flour, for rolling
1 egg, lightly beaten, for egg wash
Powdered sugar, for dusting

Steps:

  • For the shell dough: In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Flattening the dough will mean less rolling later. Let it rest in the fridge for a few minutes while you make the filling.
  • For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Lightly zest the exterior of the lemon and stir it into the ricotta. Refrigerate for a half hour to an hour.
  • To roll and fry the shells: In a medium pot with a heavy bottom, heat the canola oil to 360 degrees F. Meanwhile, sift an even layer of flour on a flat surface. Flour a rolling pin. Roll the dough until it is very thin (about 1/8-inch thick). Cut the dough into fourths and work in small batches. Use any glass or small bowl that has a 3-to-4-inch diameter. Cut rounds, tracing around each one to assure the dough has been fully cut. You should have about 24 circles. Wrap each circle around a cannoli mold. Use a little of the egg wash on the edge of each round to seal it shut and to assure it won't slide or fall off the mold before pressing it closed over the mold. Flare the edges out slightly from the mold. Flaring will allow the oil to penetrate each cannoli shell as they fry. Use a pair of tongs to hold the edge of the mold as you submerge and fry the shell in the oil until crispy, 2 to 3 minutes. Remove from the oil, and holding the mold in one had with your tongs, gently grip the shell in your other hand with a kitchen towel and carefully slide it off the mold. Set aside to cool. Repeat with all of the circles.
  • To fill the cannolis: Just before serving, use a pastry bag without a tip to pipe the ricotta into the cannoli molds. Fill the cannoli shells from both ends so the cream runs through the whole shell. Dust with powdered sugar. Powdered sugar gives that little extra sweetness and added texture to the exterior. It also makes me feel like I have a professional bakery touch in my own home. Serve immediately.

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