Baked ricotta with balsamic strawberries
500 g, hulled and halved
Calorie controlled cooking spray
Egg, whole, raw
1 large, raw
2 tablespoons, level
1 teaspoons, level
½ zest(s) of 1
- Put the strawberries, vinegar and sugar in a bowl and stir to combine. Set aside.
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist 6 small ramekins with cooking spray.
- Beat the ricotta, egg, honey, vanilla extract and zest together in a large bowl until smooth. Spoon into the prepared ramekins and transfer to a large baking sheet. Bake for 20-25 minutes until golden. Set aside to cool slightly.
- Strain the strawberries and spoon the juices over the baked ricotta. Decorate with the mint and serve with the balsamic strawberries on the side.