As soon as we got home from New York, we put together what we learned at Veniero's and developed this recipe. There's no cannoli shell to fry, so it comes together quickly.
1 pound strawberries, hulled and sliced
3 tablespoons amaretto or orange liqueur
2⁄3 cup heavy cream
1⁄3 cup confectioners’ (powdered) sugar
1 cup ricotta cheese
1⁄2 teaspoon ground cinnamon
1⁄4 cup miniature semisweet chocolate chips
1⁄4 cup unsalted pistachios, chopped (optional)
24 amaretti cookies, crushed Miniature semisweet chocolate chips (optional)
In a medium bowl, combine the strawberries and amaretto. Cover and refrigerate at least 3 hours or overnight.
In a large bowl, whip the cream with the confectioners’ sugar until soft peaks form (tips curl). In a medium bowl, stir half of the whipped cream into the ricotta to lighten it. Gently fold in the remaining whipped cream and cinnamon. Fold the 1⁄4 cup chocolate chips and the pistachios into cream mixture.
Place a layer of crushed amaretti cookies in each of 4 parfait glasses. Top each with a layer of cannoli cream and then strawberry slices. Repeat layering. If desired, top with additional miniature chocolate chips.
from Recipes from the Road
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