Strawberry Compote with Ricotta Cream

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

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

Ingredients

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

Directions

1
Prepare the cream: in a stand mixer, beat the heavy whipping cream until it forms soft peaks. Reserve
2
In another bowl of the stand mixer, beat the egg whites until they form soft peaks
3
Gradually add the granulated sugar and continue beating until stiff peaks form. Reserve
4
Mix the ricotta cheese with the whipped cream in a bowl
5
Gently fold in the egg whites until well combined
6
Cover with plastic wrap and refrigerate for at least 1 hour
7
In a medium saucepan, combine all the ingredients for the compote
8
Cook over high heat, stirring occasionally with a wooden spoon, until the strawberries are tender (about 5 minutes)
9
Remove any foam that forms on the surface with a skimmer and remove from heat
10
In a large serving dish, arrange the strawberries with the warm compote and top with the chilled cream
11
Serve immediately.