Strawberry and ricotta cup
Instructions
Quickly wash the strawberries under running water, let them drain and remove the picciuolo.
Cut them in half (putting aside 5 or 6 for garnish), sprinkle two tablespoons sugar and stir gently.
Cover the bowl and leave to macerate the fruit for 16 minutes.
Whip cream cheese, incorporating then the lemon juice, milk, egg yolk, the other two teaspoons of sugar and vanilla sugar (if you have the Blender will do as soon as possible and you will have a softer and homogeneous cream).
Add cream gently macerated strawberries and put in refrigerator for 15 minutes.
Bake the mixture in a serving Cup, decorate with whole strawberries and set aside.
Ingredients and dosing for 4 persons
- 200 g of strawberries
- 4 tablespoons of sugar
- 250 g of ricotta
- 1/2 lemon (juice)
- 2 tablespoons of milk
- 1 egg yolk
- 1 sachet of vanilla sugar