Need a simple summer dessert for the whole family? These little pots are made with only 5 ingredients, including beautiful British strawberries. Little ones can help with washing the strawberries and layering up the pots.
500 g ricotta cheese
300 ml double cream
3 tsp vanilla bean paste
400 g British strawberries
2 sticks of shortbread
Wash and hull the strawberries. Take 200 g and cut in half, then blend to form a puree.
Chop the remaining 200 g of strawberries into eights and set aside to use to top the pots.
Put the ricotta, double cream and vanilla in a large bowl and whip using an electric whisk until the mix forms stiff peaks. Add half of the strawberry puree and whip again to form an even mix.
Divide the remaining strawberry puree between the base of six 200 ml pots (about 1 tbsp in the base of each), then top with the strawberry mousse and the chopped strawberries.
Cover the pots and place in the fridge to chill for at least 1 hour or overnight.
Just before serving, crumble the shortbread over the top of the pots.
If you like things a little sweeter, add a drizzle of honey when whipping the strawberry mousse.