1 cup heavy cream
1 pound whole milk ricotta cheese
8 ounces mascarpone cheese
3/4 cup sugar
zest of 1 lemon
2 pounds strawberries, cleaned, hulled, cut into quarters
1/4 cup balsamic vinegar, or to taste
in a medium bowl, beat the cream until soft peaks form.
in a large bowl, combine the ricotta, marscapone, 1/2 cup of sugar and the lemon zest. using an electric mixer, whip the mixture until thoroughly combined and smooth.
gradually fold the whipped cream into the ricotta until the mixture is smooth. cover and refrigerate for a couple of hours.
put the strawberries in another bowl.
half an hour before serving, gently mix in the remaining sugar and balsamic vinegar.
do not let the strawberries sit in the balsamic vinegar longer than 30 minutes. the acidity of the vinegar will cook the strawberries and make them mushy.
when ready to serve, fill glass bowls halfway with the strawberries and their juices. spoon on the ricotta/mascsrpone mousse or use a pastry bag to pipe the mousse.