- Step 1
Place sugar, vinegar and 1 tablespoon cold water in a saucepan over low heat. Balsamic strawberries with ricotta cream Bring to a simmer. Simmer, uncovered, for 2 to 3 minutes or until slightly thickened. Remove from heat. Add strawberries. Stir gently to coat in syrup. Set aside for 30 minutes to cool.
- Step 2
Place ricotta, cream and icing sugar in a bowl. Using a wooden spoon, beat until well combined.
- Step 3
Spoon cooled strawberry mixture into bowls. Dollop with ricotta mixture. Serve.
These strawberries are also delicious spooned over slices of sponge cake. Variation: Replace balsamic vinegar with 1 teaspoon vanilla bean paste. Add an extra 2 tablespoons cold water to the saucepan.