• 1 cup ricotta cheese
• 2 tbsp. lavender honey
• 1/2 tsp. vanilla
• sliced almonds, toasted
• 1-1/2 tbsp. balsamic vinegar
• 1 tbsp. sugar
• 8 oz. strawberries, hulled and cut into pieces
• fresh basil leaves, cut into ribbons to taste
• freshly ground black pepper (a couple twists)

Combine the ricotta, honey and vanilla in a small bowl. Using a hand mixer process  until smooth. Remove to a small bowl and refrigerate for 2 hours.

Toast the sliced almonds and set aside. Once you start to smell the nuts watch carefully, stirring as needed, until lightly browned.

Combine the balsamic vinegar and sugar in a small saucepan and bring to a oil. Simmer for 2 minutes, stirring occasionally; cool completely. It will be thick…

Toss the berries with the basil ribbons and the balsamic syrup plus a couple twists of freshly ground black pepper.

Divide the ricotta cream among two coupe glasses. Using a serrated spoon, top with the strawberry mixture, the nuts and serve.

Recipe by cookingwithauntjuju.com