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Summer Fruits with Cannoli Cream

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 MAKES 8 SERVINGS

- 2 cups (1 lb/500 g) whole- milk ricotta cheese
- 1/4 cup (1 oz/30 g) confectioners' (icing) sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon finely grated lemon zest
- Pinch of ground cinnamon
- 6 apricots, pitted and sliced 6 plums, pitted and sliced
- 1 cup (4 oz/125 g) cherries, pitted and halved
- 2 tablespoons granulated sugar
- 2 tablespoons cherry or raspberry liqueur
- 1 cup (4 oz/125 g) raspberries
- 3 tablespoons chopped semisweet (plain) chocolate

The sweetened ricotta cheese used to fill cannoli is also a delightful partner to fresh fruit. Ricotta cheese, traditionally made from whey left over from cheese making, is fresh and relatively light, which allows the summer fruits to shine. In autumn and winter, you can pair this same topping with dried fruits, such as figs and apricots simmered in brandy and sweetened with honey. For the best results, seek out a freshly made artisanal ricotta.

In a bowl, using a whisk or wooden spoon, beat the ricotta cheese until smooth and creamy. Beat in the confectioners' sugar, vanilla, lemon zest, and cinnamon until blended.


In a small bowl, combine the apricots, plums, cherries, granulated sugar, and liqueur. Toss well, being careful not to bruise the fruits. Scatter the raspberries over the top.


Spoon the fruits into goblets or other attractive serving vessels. Top each serving with an equal amount of the ricotta mixture. Sprinkle with the chocolate and serve at once.

Buon appetito !

 

 

Additional Info

  • Difficulty: Easy
  • Region: Sicilia
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