Think of Strawberries and Cream but with an adult twist. This lovely Balsamic Strawberries and Honey-Ricotta Cream recipe will elevate your dessert game, that’s for sure!
See what summer memories come up for you while you and your family are preparing this recipe for a twist on Strawberries and Cream. Berry picking with your parents, strawberry pie-eating contests at the state fair, a deep-fried strawberry mishap. Not only will you be sharing your memories, but you’ll also be making new ones.
Balsamic Strawberries and Honey-Ricotta Cream
For Ricotta Cream:
1 cup ricotta cheese
2 teaspoons lemon zest
2 tablespoons honey
½ teaspoon vanilla extract
For Berry Sauce:
1 cup fresh strawberries, hulled
¼ cup cranberry juice
For Balsamic Strawberries:
3 tablespoons balsamic vinegar
2 tablespoons sugar
1 16oz. container of fresh strawberries, hulled, quartered
Garnish: fresh basil leaves, chiffonade (cut into thin ribbons)
For the Ricotta Cream:
In a medium bowl, mix the ricotta, zest, honey, and vanilla. Mix until well blended and smooth. Cover and chill for at least 2 hours.
For the Berry Sauce:
In a blender, puree the berries and juice until smooth. Divide the sauce between 4 parfait bowls. Chill for 10 minutes.
For the Balsamic Strawberries:
In a small sauce pot, heat the balsamic vinegar and sugar and allow to simmer until sugar is dissolved, about 2 minutes. Stir occasionally. Allow this to cool completely. Toss with the quartered strawberries.
When you are ready to assemble, divide the balsamic berries between the 4 bowls that you placed the berry sauce in. Top off with the honey-ricotta cream and serve with thinly sliced basil.
If you like this recipe, try our Grilled Watermelon Salad with Balsamic Cherry Tomatoes.