Author Notes
The pink cloud is a pale pink, strawberry-infused mixture of ricotta and mascarpone cheeses. The light color and airy texture made me think of a cloud. —AppleAnnie
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Ingredients
- Prepared strawberries
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2 cups
halved fresh strawberries
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1 tablespoon
excellent honey
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2 tablespoons
turbinado raw sugar
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1 tablespoon
water
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1/2 teaspoon
fine balsamic vinegar
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1 tablespoon
Meyer lemon juice (or regular lemon juice)
- The pink cloud
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1/4 cup
mascarpone cheese
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1/4 cup
drained juice from the prepared strawberries
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3/4 cup
ricotta cheese
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1 teaspoon
vanilla extract
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1/2 teaspoon
grated Meyer lemon or regular lemon zest
Directions
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Heat honey, raw sugar, and water in microwaveable bowl for about 30 seconds, to soften honey and dissolve sugar.
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Stir in balsamic and lemon juice until well blended.
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Let cool a minute and pour the syrup over the strawberries.
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Refrigerate for a few hours or overnight, until the strawberries have released ¼-1/2 cups of juice
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In a food processor blend ¼-1/3 cup of the strawberry juice with the mascarpone cheese.
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Add the ricotta and vanilla to the mascarpone, and blend just until mixed. Add a little more strawberry juice to get a nice pink tint.
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For each serving, put 1/3 to 1/2 cup of the ricotta mixture in a small dessert bowl, and then spoon an equal amount of sliced strawberries on top.
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