BERRIES

SOUSED BERRIES WITH MINT AND WHIPPED RICOTTA

This recipe is all about the quality of the balsamic vinegar. Don’t forfeit taste by using a cheap ‘balsamic’ – there’s no such thing. Imitation balsamic is basically wine vinegar with colouring added, and bears no resemblance to the noble balsamic carefully aged to dark brown, syrupy perfection. Check the label for the words ‘grape must’, ‘aged grape must’, ‘Mosto d’Uva’ or ‘DOC’, and you’ll know it’s good.

PREPARATION TIME: 25 minutes | SERVES: 6

about 500 g (1 lb 2 oz) mixed berries (strawberries, blackberries, blueberries)

¼ cup (60 ml/2 fl oz) aged balsamic vinegar

3 tablespoons finely shredded mint leaves

1½ cups (345 g/12 oz) ricotta

¼ cup (60 ml/2 fl oz) milk

2 teaspoons finely grated orange zest

Lightly swirl the berries in cold water, drain well and pat dry. Hull the strawberries and then cut them in half or, if very large, into quarters. Put in a bowl with the other berries. Pour over the balsamic vinegar and add the mint. Gently toss and then cover and refrigerate if you are not serving them within the hour.

Whisk the ricotta, milk and orange zest together in an electric mixer until smooth and fluffy. Serve the berries with their juice and a big dollop of fluffy ricotta.

TIP Be sure to prepare the berries just before using them or they will become soggy and lose their flavour.