Strawberry & Ricotta Delight

Serves 4
Prep Time 120 mins
Cooking 90 mins
Level low


  • 500g Hanini Irkotta
  • 1 tbsp Honey
  • 1/2 tbsp Vanilla Extract
  • 3 tbsp Balsamic Vinegar
  • 3 tbsp Brown Sugar
  • 500g Fresh Strawberries
  • Cut into fine ribbons Basil
Spoon the Hanini Irkotta into a mixing bowl of a food processor. Add honey and vanilla. Process for 1 minute until mixture is smooth. Refrigerate for at least 2 hours. In a small saucepan, combine the vinegar and sugar. Stir until sugar is dissolved. Bring to a boil and reduce to a simmer, heat for 3 minutes. Remove from pan and allow cooling completely. In a mixing bowl combine the strawberries and basil with vinegar mixture. Divide equally among 4 glasses. Top with ricotta cream. Serve chilled.

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