Ingredients

The following ingredients have 2 Servings
  • 1, 15- ounce (430 g) container whole or skim milk ricotta
  • 6 tablespoons orange marmalade,
  • 1 teaspoon vanilla extract
  • 2 ounces (55 g) chopped semisweet or bittersweet chocolate, (preferably around 60% cacao)
  • Blueberries
  • Raspberries
  • Strawberries, (hulled and halved or quartered depending on size)

Instruction

  • Process ricotta in food processor fitted with a metal blade for a minute or so until smooth, scraping down bowl as needed. Scrape into bowl and fold in marmalade, vanilla and chocolate. Cover with plastic wrap and refrigerate for at least one hour to firm up and allow flavors to meld. You could serve it immediately, but the rest improves it. The Cannoli Cream may be refrigerated overnight.
  • Arrange berries in small serving dishes and dollop 2 tablespoons of Cannoli Cream on top and serve immediately.