Strawberry Balsamic Whipped Ricotta Cup

Instructions

1. 1

   Drain the ricotta. Spoon the 150g into a fine-mesh sieve set over a small bowl. Cover and chill in the fridge for 30 minutes (or up to overnight). The bowl underneath should hold a small puddle of pale whey at the end — that liquid is what would otherwise make the whip slack.

2. 2

   While the ricotta drains, hull and thinly slice the strawberries into 3mm slices. Tip them into a small bowl with 4g of the honey and 2ml of the aged balsamic. Toss gently and let them macerate for 10 minutes; you'll see the strawberries release pink juice that mixes with the honey into a light syrup.

3. 3

   Tip the drained ricotta into a small food processor (or use a hand blender / stick blender in a tall jug). Add the vanilla extract and 3g of the honey. Pulse 6 to 10 times — about 20 seconds total — until the ricotta turns pale, glossy, and visibly smoother than when you started. If you only have a whisk, hand-whisk hard for 90 seconds; it won't fully fluff but it will smooth.