Cannoli Cream with fresh Berries
Recipe By: Al Forno/Providence,RI
Serving Size: 6
11 ounces ricotta cheese, (1 1/4 cups)
1/3 cup orange marmalade
2 ounces semisweet chocolate, chopped
1 tablespoon Grand Marnier
1/4 teaspoon vanilla extract
2 pints fresh raspberries, strawberries, or blueberries
Process the ricotta in a food processor, scraping down the sides of the bowl from time to time, for about 2 minutes, until the curds disappear and it is perfectly smooth. Add the marmalade and pulse just to combine; you want to retain some small pieces of pulp. Transfer to a mixing bowl. Fold in the chocolate, Grand Marnier, and vanilla. Refrigerate for at least 1 hour, or up to 2 days. Divide the berries among 4 individual serving bowls or wine goblets. Pour the cannoli cream over the berries and serve.
Recipe By: Al Forno/Providence,RI
Serving Size: 6
11 ounces ricotta cheese, (1 1/4 cups)
1/3 cup orange marmalade
2 ounces semisweet chocolate, chopped
1 tablespoon Grand Marnier
1/4 teaspoon vanilla extract
2 pints fresh raspberries, strawberries, or blueberries
Process the ricotta in a food processor, scraping down the sides of the bowl from time to time, for about 2 minutes, until the curds disappear and it is perfectly smooth. Add the marmalade and pulse just to combine; you want to retain some small pieces of pulp. Transfer to a mixing bowl. Fold in the chocolate, Grand Marnier, and vanilla. Refrigerate for at least 1 hour, or up to 2 days. Divide the berries among 4 individual serving bowls or wine goblets. Pour the cannoli cream over the berries and serve.