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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
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.
2. Add strawberries and stir to combine. Let stand at room temperature for at least 15 minutes and up to 2 hours, stirring occasionally.
3. Just before serving, combine ricotta and lemon zest in another bowl.
4. 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.
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