Dolce is “sweet” in Italian.
Dolce is also the cat who shares our home, our lives and our hearts. She was MissN’s 10th birthday present. MissN kindly shares her with us and allows me to feed her, brush her, clean up after her…. you get the idea. MissN is very generous in a lot of ways!
2005 was not a good year for me. My dad was dying of cancer (in South Africa). I had health issues. Many times that year especially I gave thanks for the little moggie who had entranced us by coming into our lives just at the right time. We have had a few cats over the years but Dolce is the most lovable, vocal, adorable, affectionate, companionable, crazy cat we have had.
And it’s been a while since I posted a recipe. Here is a super easy “dolce” dessert C and I make often. (He knows how to wield the Bamix!) It’s low fat, with protein and calcium and quickly made in the food processor.
Cannoli cream is from here – a wonderful cookbook C bought me over a decade ago.
Cannoli Cream with fresh Berries
11 ounces ricotta (1¼ cups) (I buy 500g)
1/3 cup orange marmalade
2 ounces semisweet chocolate, chopped
1 tablespoon Grand Marnier
¼ teaspoon pure vanilla extract
2 pints fresh raspberries, strawberries, or blueberries
Process the ricotta in a food processor, scraping down the sides of the bowl from time to time, for about 2 minutes, until the curds disappear and it is perfectly smooth.
Add the marmalade and pulse just to combine; you want to retain some small pieces of pulp.
Transfer to a mixing bowl. Fold in the chocolate, Grand Marnier, and vanilla. Refrigerate for at least 1 hour, or up to 2 days.
Divide the berries among 4 individual serving bowls or wine goblets. Pour the cannoli cream over the berries and serve.
Serves 4 to 6 (lol not in our house! Leftovers, if there ARE any, make good breakfast!)