Ricotta with Strawberries
- 500 g strawberries, hulled and halved
- juice and zest of 1 large lemon
- ¾ cup caster sugar
- 350 g fresh ricotta
- 300 mls cream
Put the strawberries, juice, zest, and sugar into a bowl.
Mix well and reserve for 1 hour (or up to 3 hours), covered at room temperature.
Divide the ricotta into 6 equal pieces and place them in small serving bowls. Pour plenty of cream on top of each. Spoon some of the strawberries on top of each and serve.
Suggested Wines to Go With Today's Recipe
Glazebrook Noble Harvest Riesling 2005
Escarpment Hinemoa Botrytis Riesling 2006
John Forrest Brancott Valley Noble Riesling 2005