Ricotta cream with strawberries

In this lovely month of June, Mathilde, our culinary columnist and blog editor Besly, has come up with a recipe with sweet notes. And to avoid having your sweet treats stolen, Mathilde has come up with lovely labels to print.

To be enjoyed urgently!

Strawberry ricotta cream

for the cream:

• 250g of ricotta
• 120g of strawberries
• the zest of one untreated lemon
• 2 tbsp honey
• 1g of agar agar

To place on top of your creams:

• a small dozen strawberries
• the juice of a lemon
• a tbsp of sugar
• a few mint leaves
• Crumbed pink biscuits from Reims

In a bowl, mix the ricotta and lemon zest with a whisk. Mix the 120g of strawberries and gently incorporate them into the ricotta. Then heat the honey and agar agar for 1 minute then add it to the rest of the preparation. All you have to do is place this cream in your bowls and leave to set for 2 hours in the refrigerator.

Meanwhile, cut your strawberries into small pieces, then mix them with the lemon juice and sugar. Chop a few mint leaves that you will also add to your strawberries.

When your creams have finished resting, place a tablespoon of strawberries on top and that's it, close your little jar and prepare the rest of your picnic! ;)

Little note! Before tasting, crumble the pink biscuits. If you put them in before, they will become all soft!

do not forget to print your labels to avoid having your dessert stolen :D

Find Mathilde’s beautiful world on her website: http://www.besly.fr

Bon appétit!