- Prep time:
- Cooking time:
- Wine pairing:
Panizzi Passito di Toscana IGTPassito di Toscana Sweet Wine IGT
Clean and wash the strawberries, cut them into small pieces, sprinkle them with the lemon juice (keep the lemon peel too), add the brown sugar
and cook them over medium heat in a saucepan until a fairly thick compote is formed.
When the compote has cooled, whip the ricotta (after draining it from the whey) with the icing sugar (you can use an electric mixer). Pour the ricotta into the dessert bowls, cover with the strawberry compote and sprinkle with the lemon zest and lemon peel.
(4 people): 400 g of ricotta, 70 g of powdered sugar, 1 untreated lemon, 300 g of strawberries, 3 tablespoons of brown sugar.