Ingredients:

• 12 Cherries
• 500 g fresh ricotta cheese
• 150 ml fresh cream
• 50 g icing sugar
• 1 vanilla pod
• Extra Aged Traditional Balsamic Vinegar of Modena P.D.O.

Procedure:

Drain the ricotta cheese for a few hours before preparation in a fine-mesh strainer. Cut open the vanilla pod and extract the seeds. Add the vanilla seeds to the fresh cream (kept well chilled in the refrigerator) and whip until stiff. Add the ricotta and icing sugar to the whipped cream and gently fold in from the bottom to the top to combine. Wash and dry the cherries. Cut 8 cherries into small pieces and remove the stones, then dress them in a bowl with a teaspoon of Extra Aged Traditional Balsamic Vinegar of Modena P.D.O. and leave to marinate. 

Transfer the fruit to the bottom of 4 glasses that will be used to serve the dessert. Add the ricotta mousse and place in the refrigerator for about 30 minutes. After this time, decorate with a piece of fruit and drizzle with a few drops of Extra Aged Traditional Balsamic Vinegar of Modena P.D.O.