Ingredients for 6 people:500 g fresh sheep’s milk ricotta100 g plain whole-milk yogurt50 g cane sugar10 tbsp La Fragolina200 g fresh strawberries (plus 6 with their green “crown” left on)12 leaves of mint
Press the ricotta through a sieve into a bowl and, using a whisk, mix it with the yoghurt and sugar. When you have obtained a smooth, homogeneous mixture, add 4 spoonfuls of La Fragolina (1) and amalgamate. Delicately wash the strawberries and pat them dry; remove their green leafy top, cut them into small pieces and distribute them in the bottom of the glasses, adding a spoonful of La Fragolina on top. Fill the glasses with the ricotta and Fragolina mousse, using a piping bag or a spoon, and put them in the fridge for a couple of hours. Before serving, decorate each glass with 2 mint leaves and/or a whole strawberry.
(1) In alternative you can use fresh strawberries blended with 2-3 tablespoons of sugar.