Friday calls for Ricotta “Pudding” featuring our ultra aged Molto Denissimo Dark Balsamic Vinegar! Rich, (naturally) sweet, and ultra thick, this 25 year aged premium balsamic needs no reduction and is perfect for drizzling over fruit, ice cream, and all your favorite summery desserts!
2 cups ricotta cheese
2 tsp vanilla extract
squeeze of lemon
1/4 cup Big Horn Denissimo Dark Balsamic Vinegar, for drizzle
1 cup fresh/frozen strawberries
almonds, for garnish
Directions: Place ricotta, vanilla, and lemon juice in a blender or food processor and blend for 30 seconds or until completely smooth. Pour ricotta into two dishes and chill in the fridge for 1-2 hours to “set”. Just prior to serving, add strawberries and almonds to ricotta and drizzle with balsamic.