Strawberry ricotta dream with mint – Fighting the Ice Saints
Never heard about the Ice Saints’ days? Mamertus (11th of May), Pankratius (12th of May), Servatius (13th of May), Bonifatius (14th of May) and (cold) Sophie (15th of May)?! The commemoration of these five saints was long ago brought together with the old middle european peasant experience that it is likely to be a cold weather period during these days. Although meterological statistics can’t confirm this old weather proverb, it often proves to be true – like these days, when the Ice Saints obviously are attacking us.
So I decided to fight against them, ignoring the momentarily cold rainy weather outside, and make a real summer dessert. A dream of sweat and a bit grainy ricotta cream combined with mint-marinated strawberries and fluffy meringues, that dissolve in your mouth. And you know what? It worked. At the end of this day the sun made its way through the heavy rain clouds!
Strawberry ricotta dream with mint (2 glasses)
Don’t take the measurements too seriously, just take them as a rough guidance. Especially when adding the chopped mint, follow your taste.
10 strawberries, 100 g ricotta cheese, 70 g heavy cream, 4 meringues, 1 tablespoon chopped mint, 2 tablespoons sugar
Wash strawberries and dice. Combine with chopped mint and 1 tablespoon sugar. Dice meringues. Whip cream with remaining sugar and fold in ricotta. In layers fill two drinking glasses with marinated strawberries, meringues and ricotta cream. Top with some leftover strawberries. Refrigerate for at least 2 hours to make sure the flavours blend with each other.