Vanilla Strawberries with Lemon Ricotta

By Marinel

Ingredients

• 1 vanilla bean or 1 teaspoon vanilla extract
• 3 tablespoons honey, or more to taste
• 2 teaspoons lemon juice
• Pinch of salt
• 3 cups strawberries, hulled and quartered
• 2 cups part-skim ricotta cheese
• 2 tablespoons freshly grated lemon zest

Preparation

Step 1

If using vanilla bean, halve lengthwise. Using the tip of a small sharp knife, scrape the seeds from the pod into a medium bowl. Add honey, lemon juice and salt (and vanilla extract if not using a vanilla bean); whisk until well combined. Add strawberries and stir to combine. Let stand at room temperature for at least 15 minutes and up to 2 hours, stirring occasionally.

Just before serving, combine ricotta and lemon zest in another bowl.

Taste the strawberry mixture; if it’s too tart, add a little more honey. To serve, spoon 1/2 cup of the ricotta into each of 4 dessert bowls and top each with about 1/3 cup of the strawberries. Serve immediately.