-
Wash the strawberries. Reserve
some for decoration and cut the rest into small pieces.
Sprinkle with 1 tbsp sugar and pour over the lemon juice.
Refrigerate until ready to serve.
-
Crush the ricotta with a fork
with the rest of the sugar in a bowl.
-
With an electric mixer, start
to whip the ricotta, then pour in the cold cream bit by
bit. Don't stop whisking at any time. The mixture should
be smooth and look like Chantilly cream.
-
Use a piping bag to fill the
serving bowls and add the reserved strawberries on top.
|
DAILY
DINNERS 
