Yield: 12 servings. 11/2 cups whole milk Wisconsin Ricotta cheese 11/2 cups mlik 11/2 cups powdered sugar 11/2 vanilla beans, halved lengthwise 1 Tbsp. cornstarch 3 whole eggs, separated 11/2 cups heavy cream 3 pints strawberies, trimmed and quartered For Custard: Line a fine-mesh sieve with cheesecloth. Set over a bowl. Place Ricotta in sieve and refrigerate 2 hours. Preheat oven to 350F. Remove Ricotta from refrigerator and discard liquid. Whip the Ricotta. Set aside. Bring ...

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