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 milk, sugar, vanilla beans and cornstarch to a boil.
Simmer mixture, stirring, until cornstarch has dissolved and mixture has thickened. Remove from heat. Remove vanilla beans and discard. Whisk in egg yolks.
Whip egg whites until stiff peaks form. In another bowl, whip cream until stiff. Fold the egg whites, cream and Ricotta into the milk mixture.
Final Preparation: Divide the strawberries among 12 small, shallow gratin baking dishes. Pour 1/12 of custard mixture into each dish. Bake 15-20 minutes. Place under broiler until the gratins begin to brown. Remove and serve immediately.
Photo Credit: WISCONSIN MILK MARKETING BOARD
Recipe Provided by: Chef Michael Symon, Lola, Cleveland, Ohio.
