what’s in season – sweet ricotta & strawberry parfaits

HOORAY! Strawberries are finally in season, and boy are we ready to berry-up!!

1-15/16 ounce container of whole milk Ricotta
1 pint fresh strawberries, sliced
9 tablespoons sugar, divided
1 tablespoon Balsamic vinegar
1 cup heavy cream, chilled
4 whole strawberries, for garnish
4 mint sprigs, for garnish

Line a small colander or wire mesh strainer with several layers of paper towel and place over a bowl. Spread ricotta into lined strainer and allow to drain until thick and creamy, about 1 hour, refrigerated.

Place the sliced strawberries in a bowl and toss with 3 tablespoons of the granulated sugar and Balsamic vinegar. Fold gently; set aside.

Transfer drained ricotta into a bowl and stir in 4 tablespoons of the sugar until well combined; set aside.

In a large bowl using an electric hand mixer (or stand mixer), whip together the heavy cream and remaining 2 tablespoons sugar until the cream holds stiff peaks.

GENTLY fold the whip cream into the ricotta mixture, taking care not to deflate the cream.

Spoon some berries into each of 4 parfait glasses, followed by a layer of ricotta mixture. Continue this layering to fill each parfait glass. Chill 1-6 hours.

Garnish with a bit of mint and a fresh strawberry. Now, consume with great gusto!

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