not too dessert-y dessert :: whipped ricotta with balsamic strawberry sauce

So, I'm not a huge dessert person. I mean, don't get me wrong -- I do love dessert. And if you put a nice tiramisu or creme brûlée or even a half-eaten Snickers bar in front of me, I will eat the thing -- and I will like it very much. I just don't get too enthused about cooking it.

Dessert for me most nights is some plain Greek yogurt with honey and cinnamon or fruit preserves, which I find totally hits the spot and satisfies whatever sweet tooth I have. But tonight I had some leftover ricotta cheese to get rid of, and a nice fresh carton of strawberries, and figured I'd elevate my usual yogurt routine to a higher culinary level.

So here's what I used to make my whipped ricotta with balsamic strawberry sauce:

About a dozen fresh strawberries
Honey (about 2 tbsp)
About 1 tbsp balsamic vinegar (I used a fig infused white balsamic)
The juice of half a lemon
Organic whole milk ricotta cheese (about 2 cups)
A dash of vanilla extract (about 1/2 tsp)
Lemon zest, for garnish 
Cracked black pepper, for garnish

White balsamic fig infused vinegar

Ok...you'll notice that I used the word "about" quite a few times there. See the thing is -- and this has been one of the main things that has hindered me from creating this blog -- I'm really not a recipe person. 

"What kind of monster is not a dessert person and also not a recipe person?!", you might be wondering. I know, I know. But I just can't bring myself to follow directions and measure things. I feel that cooking should be guided by creativity and intuition, and so I encourage using recipes as  mere guidelines, or as templates for the unique meal you ultimately want to create. Note: this does not apply to baking, which is why I abhor baking.

So anyway, start by halving the strawberries and placing them in a pot on medium-low heat with the honey, vinegar and lemon juice. I also added a teaspoon or two of water to get things going. 

Meanwhile: scoop the ricotta into your food processor or blender and add a dash of vanilla. Mix for a few seconds until the ricotta reaches a smooth, silken texture.

Ricotta: before

Ricotta: after

On the stovetop, allow the strawberries to continue cooking down to your desired consistency -- they will break down to a point where they easily fall apart at the touch of a spoon. I cooked mine for about ten minutes; you can cook them less if you prefer the berries more intact. 

Though sweet, the sauce has a wonderful tartness from the lemon and vinegar that perfectly offsets the creamy richness of the ricotta.

Transfer the whipped ricotta to a bowl and spoon on the desired amount of strawberry sauce. Top with lemon zest and just a touch of freshly cracked black pepper (if desired).

That's it! This dish is so simple... but I guarantee it will feel like a refreshing departure from your run-of-the-mill dessert routine. 

Grab a spoon and dig in. You'll feel fancy, I swear.