Put the ricotta cheese
, honey and vanilla extract
into the small bowl of a food processor
and process until smooth, about 1 minute. Transfer to a small bowl and refrigerate for at least 2 hours.
In a small saucepan
combine the vinegar and sugar and bring to a boil. Simmer
over a medium heat for 2 minutes, stirring occasionally. Allow to cool completely.
In a medium bowl, toss the berries with the basil and the balsamic syrup.
Divide the cheese cream
among 4 cocktail
glasses, top with the berry mixture and serve.
Serving size: about 1/3 cup cheese cream and 1/2 cup berries