Now being served at the #FancyFoodShow 2019 in New York City. Booth #1947 and also in the Italian Pavilion at Booth #2705.
Whipped Ricotta Mascarpone Mousse with Balsamic Berries and Drizzle
1 cup heavy whipping cream
1 lb whole milk ricotta cheese
8 oz mascarpone cheese
¾ cup granulated sugar
Grated zest of one lemon
2 lb strawberries, hulled and cut into quarters
¼ cup balsamic vinegar (65%), or to taste
1. In a medium bowl, beat the cream until soft peaks form.
2. In a large bowl combine the ricotta, mascarpone, ½ cup of the sugar, and lemon zest. Using an electric beater, whip the ricotta-mascarpone mixture until thoroughly combined and smooth.
3. Gradually fold the whipped cream into the ricotta until the mixture is smooth. Cover and refrigerate for 1-3 hours.
4. Put strawberries into another bowl. Half an hour before serving gently mix in the remaining sugar and balsamic vinegar. Make sure you don't let the strawberries sit in the balsamic vinegar much longer than 30 minutes before serving or the acidity of the vinegar will cook the strawberries.
Serve with the berries and juice on bottom, with the mousse piped on top and drizzled with a bit more vinegar.