Balsamic Strawberries with Ricotta Cream
Introduction
Strawberries are combined with tangy and sweet balsamic vinegar and creamy ricotta in this quick and simple dessert.
Ingredients
1 cup part-skim ricotta cheese
1 tablespoon honey
1/2 teaspoon pure vanilla extract
3 tablespoons balsamic vinegar
1 tablespoon plus 1 teaspoon brown sugar
1 pound strawberries, hulled* and quartered
1 tablespoon fresh basil, cut into fine ribbons
*To hull a strawberry, remove the stem and leaves.
1 tablespoon honey
1/2 teaspoon pure vanilla extract
3 tablespoons balsamic vinegar
1 tablespoon plus 1 teaspoon brown sugar
1 pound strawberries, hulled* and quartered
1 tablespoon fresh basil, cut into fine ribbons
*To hull a strawberry, remove the stem and leaves.
Directions
Place the ricotta in a medium bowl or the bowl of a food processor. Add the honey and vanilla. Process for 1 minute (or mix using a hand mixer) until the ricotta is smooth.
Refrigerate for at least 2 hours.
Meanwhile, combine the vinegar and sugar in a small saucepan. Stir until the sugar is dissolved.
Bring to a boil and reduce to a simmer, then cook for three minutes.
Transfer to a medium bowl and allow to cool completely.
Once cool, gently stir in the strawberries and basil.
Layer the strawberries and ricotta into four glasses and serve immediately.
Garnish with additional basil, if desired.
Refrigerate for at least 2 hours.
Meanwhile, combine the vinegar and sugar in a small saucepan. Stir until the sugar is dissolved.
Bring to a boil and reduce to a simmer, then cook for three minutes.
Transfer to a medium bowl and allow to cool completely.
Once cool, gently stir in the strawberries and basil.
Layer the strawberries and ricotta into four glasses and serve immediately.
Garnish with additional basil, if desired.
Number of Servings: 4