Ricotta-Mascarpone Mousse with Balsamic Strawberries

Ingredients

• 1 cup heavy whipping cream
• 1 pound whole milk ricotta cheese
• 8 ounces mascarpone cheese
• 3/4 cup granulated sugar
• Grated zest of one lemon
• 2 pounds strawberries, hulled and cut into quarters
• 1/4 cup balsamic vinegar, or to taste

Directions

1. Pour the cream into a medium bowl and beat it just until it forms soft peaks.
2. In a large bowl, add the ricotta, mascarpone, 1/2 cup of the sugar, and the lemon zest. Beat with an electric beater until the mixture is smooth and fully blended.
3. Add the whipped cream to the ricotta mixture a little at a time, folding until everything is smooth. Cover the bowl and chill it for a couple of hours.
4. Place the strawberries in a separate bowl. About 1/2 hour before serving, gently stir in the remaining sugar and the balsamic vinegar. Don’t let the berries linger in the vinegar much past 30 minutes before serving, since the acid will start to soften them as if it’s cooking them.
5. When you’re ready to serve, fill glass bowls halfway with the strawberries and their juices. Add the ricotta-mascarpone mousse on top with a spoon, or pipe it on with a pastry bag.