Cannoli Cream

Makes 2 Cups

1          Cup Heavy Cream

3          Tablespoons Granulated Sugar

1          Cup Ricotta Cheese, Drained

1          Teaspoon Orange Zest

1          Tablespoon Finely Chopped Chocolate

In a bowl beat the heavy cream with a wire whisk for 30 seconds.  Add the sugar and beat until soft peaks form.  Add the ricotta cheese and beat until combined.  Fold in the orange zest and the chocolate.  Refrigerate for at least 2 hours before serving.

 

 

One Response to Cannoli Cream

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