Whipped Vanilla Bean Ricotta Cream With Macerated Strawberries and Balsamic Reduction
This light and airy whipped vanilla bean ricotta cream with berries and balsamic reduction is the perfect healthy and stunning dessert.
- 2 cups strawberries sliced
- 2 tsp sugar
- 2 tsp lemon juice
- 2 cups light ricotta Cheese
- 1/2 tsp lemon juice fresh
- 1/2 tsp cinnamon
- 1/2 tsp pure vanilla extract
- 1/2 tsp vanilla bean seeds I recommend Madagascar or Tahitian.
- 1 tbsp honey
Make the Macerated Strawberries:
Combine the strawberries, sugar, and lemon juice in a small bowl.
Stir to combine. Set aside.
Make the Ricotta Cream
Add the ricotta cheese, lemon juice, cinnamon, vanilla extract, vanilla bean seeds, and honey to a small food processor, bullet blender, or blender. Blend until smooth and creamy.
Make the balsamic reduction
Add the balsamic vinegar to a small saucepan.
Simmer over low heat for about 5 minutes or until the liquid is reduced by half (or more) and becomes thick and syrupy. Watch carefully as it burns easily.
Remember to not walk away from the balsamic vinegar as it reduces as it can quickly burn.
A little balsamic reduction goes a long way. However it takes a lot of balsamic vinegar to make a little balsamic reduction. You will wind up with about 1/3 of the amount you start with, depending on your desired thickness.