I call this a deconstructed cannoli in the loosest possible way. I remember a dessert that I learned in one the first restaurant I worked in, that was an interpretation of a cannoli. It was one of my favorite desserts, and whenever I plated it, I would inevitably eat some of the mise en place involved. Instead of the traditional shell, we fried up pasta strips that would be topped with confectioners sugar. It was delicious and funnily enough, tasted like funnel cake. I sought to recreate this aspect for the dessert, but changed everything else. This is comprised of deep fried pasta strips, whipped ricotta with honey and vanilla, and super ripe figs and strawberries. It's pretty simplistic, and I sought to add more to the dish. I played around with pistachio honey, caramelized nuts, ice cream, but in the end, I left it as is. When the fruit is ripe, the ricotta is fluffy and smooth, and deep fried pasta warm from the fryer and topped with sugar, that's all you need.
The arrival of spring immediately brings to mind one of fruit, lemon. While citrus is a winter fruit, I can't help but correlate the tart and crisp flavors of lemon to spring. It's refreshing, and March is all about hitting refresh on your daily routines. The layers of clothing slowly come off, the sun doesn't disappear after 4pm, and the warm weather is energizing. Once I learned how to make lemon curd, I was hooked. The combination of eggs, fresh lemon juice, sugar, and butter is tangy, citrusy, and delicious. To highlight one of my favorite flavors, this dessert is a play on a lemon meringue tart. It is made with lemon curd, shortbread shell, meringue crisps, yogurt with blood orange juice, and fresh figs. Just imagine a creamy and citrusy curd, with a buttery tart shell, crispy and crunchy meringue, tangy yogurt, sweet blood orange juice, and a ripe fresh fig. Separately, they're good. But together all the components add up to a light and refreshing dessert perfect for the arrival of spring.