Strawberries & Cream Pots
Need a simple summer dessert for the whole family? These little pots are made with only 5 ingredients, including beautiful British strawberries. Little ones can help with washing the strawberries and layering up the pots.
Prep time
15 mins
Cook time
60mins
Serves
6
Difficulty
Easy
- 500 g ricotta cheese
- 300 ml double cream
- 3 tsp vanilla bean paste
- 400 g British strawberries
- 2 sticks of shortbread
-
Wash and hull the strawberries. Take 200 g and cut in half, then blend to form a puree.
-
Chop the remaining 200 g of strawberries into eights and set aside to use to top the pots.
-
Put the ricotta, double cream and vanilla in a large bowl and whip using an electric whisk until the mix forms stiff peaks. Add half of the strawberry puree and whip again to form an even mix.
-
Divide the remaining strawberry puree between the base of six 200 ml pots (about 1 tbsp in the base of each), then top with the strawberry mousse and the chopped strawberries.
-
Cover the pots and place in the fridge to chill for at least 1 hour or overnight.
-
Just before serving, crumble the shortbread over the top of the pots.
If you like things a little sweeter, add a drizzle of honey when whipping the strawberry mousse.
