- Hull the strawberries and cut them in half. Place in a small bowl with the icing sugar, balsamic vinegar and vanilla essence. Allow to stand for at least ten minutes to bring out the flavour of the strawberries.
- Whisk the ricotta, double cream, sugar and lemon juice until smooth.
- Place a layer of strawberries in the bases of four mason jars followed by two tablespoons of ricotta cream. Repeat this process and top with a final layer of strawberries.
- Serve your ricotta parfait immediately or place in the fridge for up to 24 hours.
For more delicious recipes by Lisa Holman of Lisa Eats World, check out her website, here.
