1/2 cup whole milk ricotta cheese
2 tablespoons plus 1/2 cup heavy cream
1 teaspoon grated orange zest (optional)
3 tablespoons powdered sugar
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
12 ounces fresh strawberries, hulled, quartered (the big box from the market, about 2 1/2 cups)
1/2 dry pint fresh raspberries (the little box at the market, about 1 1/4 cups)
2 nectarines, cut into 1/2 inch slices
1 tablespoon sugar
1 tablespoon fresh orange juice (or lemon juice if you're not using orange zest)
3 tablespoons shelled pistachios or almonds or crumbled amaretti cookies toasted
In a medium bowl whisk ricotta and 2 tablespoons of cream together to incorporate.
In the bowl of a standing electric mixer (or using a hand-held) beat remaining cream, confectioner's sugar, vanilla and cinnamon until
semi-firm peaks form.
Fold the ricotta into the cream mixture and place in fridge for at least 30 minutes. (Cream can also be prepared up to 4 hours ahead
and refrigerated until ready to use.)
Stir the strawberries, raspberries, nectarine slices, sugar, and orange juice in a medium bowl to combine. Let stand until juices form,
tossing occasionally, about 15 minutes.
Divide the fruit mixture into 4-6 dessert bowls and top with spoonfuls of the cream.
Sprinkle with the nuts or cookie crumbs and serve.
NOTE: I like the combination of cinnamon and orange but not everybody does. Feel free to omit the zest from the cream and use either orange or lemon, your preference, with the fruit.