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Oh my. I’m not sure there’ll be any left to serve. You know you taste whipped cream to be sure you have the right sweetness? And then you continue to taste once you’ve added the whipped cream to your base? Well…I barely had any base left. Or whipped cream. Mind you, I didn’t end up adding more of this or more of that, I just didn’t stop tasting.

I may be using this as a base for my Norwegian Rice Pudding (I don’t mind blending food cultures). It’s just that good.

honeyed ricotta & mascarpone cannoliWhat you need:

  • 1 c ricotta
  • 1/2 c mascarpone
  • 1/2 c powdered sugar
  • 1 c heavy cream
  • 1 tsp vanilla
  • 2 tbs local honey
  • 2 c sliced strawberries
  • 2 tbs cane sugar
  • 1/4 c Devo Olive Oil Dk Chocolate Balsamic
  • 1 tsp vanilla
  • 24 mini ricotta shells

What you do:

  • In lg bowl whisk ricotta and mascarpone until smoothly blended.
  • In mixer bowl, whip cream, powdered sugar, honey and vanilla until stiff peaks form.
  • Fold cream into ricotta mixture.
  • Cover and refrigerate at least 1 hour to set.
  • In bowl add strawberries, sugar, vinegar and vanilla.
  • Toss to coat.
  • Place in heated sauté pan and cook until strawberries soften and absorb vinegar, about 10 min.
  • Spoon ricotta mixture into cannoli shells.
  • Top with strawberries.