Strawberry Breast Dessert

Ingredients

Strawberries 450g

Lemon juice 1 tbsp

Icing sugar 6 tbsp

Ricotta cheese 550g

33% cream 150 ml

Campari liqueur 3 tbsp

Set aside 16 small strawberries, chop the rest into small pieces. Place the strawberries in a bowl with the lemon juice and sugar and let sit for 1 hour.

Press the ricotta through a fine sieve, add the cream and Campari, and stir. Sift the powdered sugar into the ricotta; set aside a third of the mixture, and mix the rest with the strawberries. Prepare pink saucers and divide the mixture among 16 bowls, so there are two ramekins per plate.

 Cool the molds, then remove and invert them onto plates, forming two mounds at a time. Dip a spatula in water, smooth the top, and place a strawberry on each mound. Make the molds 3 hours before serving and store in the refrigerator.

Enjoy!