Set aside 16 of the smallest strawberries and cut the rest into small pieces. Put in a bowl with the lemon juice
and caster sugar and leave to soak for 1 hour. Push the ricotta through the smallest sieve of a mouli, add cream
and Campari, mix well. Sieve
the icing sugar
into the mixture to your own taste, put a third of the mixture aside and mix the strawberries into the remaining ricotta.
Prepare pink dessert plates and divide the mixture into 16 breast-shaped molds, 2 for each plate. With a moistened spatula
smooth the ricotta
over the molds and place a strawberry
on the top of each 'breast'. You can make the molds 3 hours in advance and store in a refrigerator.