Strawberries With Ricotta Cream And Pistachios Food

BALSAMIC STRAWBERRIES WITH RICOTTA CREAM

Balsamic Strawberries with Ricotta Cream image

Provided by Ellie Krieger

Categories dessert

Time 2h17m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 cup part-skim ricotta cheese
2 tablespoons honey
1/2 teaspoon vanilla extract
3 tablespoons balsamic vinegar
2 tablespoons sugar
1 (16-ounce) container strawberries, hulled and quartered
2 tablespoons fresh basil leaves, cut into ribbons

Steps:

Put the ricotta cheese, honey and vanilla extract into the small bowl of a food processor and process until smooth, about 1 minute. Transfer to a small bowl and refrigerate for at least 2 hours.
In a small saucepan combine the vinegar and sugar and bring to a boil. Simmer over medium heat for 2 minutes, stirring occasionally. Allow to cool completely.
In a medium bowl, toss the berries with the basil and the balsamic syrup.
Divide the cream among 4 cocktail glasses, top with the berry mixture and serve.
Excellent source of: Vitamin C, Manganese
Good source of: Protein, Vitamin K, Calcium, Phosphorus, Selenium

LIMONCELLO MACERATED STRAWBERRIES WITH MASCARPONE AND PISTACHIOS

Limoncello Macerated Strawberries with Mascarpone and Pistachios image

Provided by Bobby Flay

Categories dessert

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 pint strawberries, hulled, sliced or quartered
3 tablespoons sugar or more if needed
1/4 cup limoncello
1 1/2 cups mascarpone
1/2 vanilla bean, seeds scraped
1 tablespoon honey
1/2 cup cold heavy cream, lightly whipped
Pistachios, toasted and coarsely chopped
Mint sprigs, for garnish

Steps:

Combine the strawberries, sugar and limoncello in a medium bowl and let macerate for 30 minutes, stirring occasionally.
Combine the mascarpone, vanilla bean seeds and heavy cream in a large bowl and whisk until light and fluffy.
Divide the cream among 4 bowls or goblets, top with some of the berries and the juices and sprinkle with pistachios. Garnish with mint sprigs and serve.

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