I thought I'd make a cannoli filling but serve it in puff pastry cups with fruit. Everything was fine except I chose a skim milk ricotta... which is tastes and feels, to me, like ground rubber.
I tried my best to doctor it up. Adding extra mascarpone and whipping it up. Nothing worked.
It looks nice, but the texture is unfit. The overall texture is "rubbery."
So, I whipped mascarpone, icing sugar and vanilla to make a sublime filling for the strawberries:
Then, serving it on thin slices of mango, the the textures and flavours were perfect. It's simple, it's subtly rich, it's sublime.