Back in November 2010 I visited Sydney, Australia with my friends Erin and Andy for a vacation. We were staying in the Potts Point area and on our first morning we discovered a wonderful little cafe down the street from our hostel called Cafe DOV for breakfast. The food was so wonderful that we ended up grabbing breakfast there every day for our whole stay so that we could everything on their awesome menu. 
On one of those mornings I tried their bread pudding which was served with a side of strawberries and ricotta. It was absolutely delicious and ever since eating it I have thought about trying to recreate something similar at home.
After seeing some wonderful looking strawberries for sale at the grocery store I decided to buy them, pick a bunch of mint from my garden and have a go at putting a recipe together.
I like how my dish turned out and I think it would make a nice little side for a pancake brunch or a great dessert served with some pound cake.
Ingredients List
- 6 cups strawberries, cut in half and stems removed
- 1 cup ricotta
- 1 Tbsp. cream
- 2 Tbsp. powdered sugar
- Scant 1/4 cup of fresh mint leaves, loosely packed
Directions
- Put ricotta in a small bowl and mix in cream and powdered sugar until smooth
- Place 4 cups of the strawberries in a bowl with ricotta mixture and gently stir to coat
- Add in mint and gently stir again
- Serve salad with remaining strawberries scattered on top plus a garnish of mint
