Strawberry Compote with Ricotta Cream

Name: Strawberry Compote with Ricotta Cream
Yield: 8
Ingredients: For the cream; 1 cup heavy cream (240 ml); 4 large egg whites; 1/2 cup granulated sugar (90 g); 200 g ricotta cheese, sifted; 3/4 cup granulated sugar (135 g); 1 kg small strawberries; 1 tablespoon grated lime zest; 1/2 cup dry white wine (120 ml); 1 teaspoon ground cinnamon

1
For the cream
2
1 cup heavy cream (240 ml)
3
4 large egg whites
4
1/2 cup granulated sugar (90 g)
5
200 g ricotta cheese, sifted
6
3/4 cup granulated sugar (135 g)
7
1 kg small strawberries
8
1 tablespoon grated lime zest
9
1/2 cup dry white wine (120 ml)
10
1 teaspoon ground cinnamon

Ingredients

1
For the cream
2
1 cup heavy cream (240 ml)
3
4 large egg whites
4
1/2 cup granulated sugar (90 g)
5
200 g ricotta cheese, sifted
6
3/4 cup granulated sugar (135 g)
7
1 kg small strawberries
8
1 tablespoon grated lime zest
9
1/2 cup dry white wine (120 ml)
10
1 teaspoon ground cinnamon

Directions

1
Prepare the cream: in a stand mixer, beat the heavy cream until soft peaks form. Reserve
2
In another mixing bowl, beat the egg whites until stiff peaks form. Reserve
3
In a separate bowl, combine the ricotta cheese and heavy cream
4
Beat until smooth
5
Add the egg whites and mix gently until fully incorporated
6
Cover with plastic wrap and refrigerate for at least 1 hour
7
In a medium saucepan, combine all ingredients for the compote and cook over high heat, stirring occasionally, until the strawberries are tender (about 5 minutes)
8
Remove any foam that forms on top with a skimmer and remove from heat
9
In a large serving dish, arrange the strawberries with the still-warm compote sauce and distribute the chilled ricotta cream on top
10
Serve immediately
11
313 calories per serving