I guess you all know the food mood change kind of thingy. You shop thinking of what would please your palate the most for several next days, come back happily home with a bunch of goodies and next day you realize that you actually would prefer to eat something else. Well…. that’s what happened last week to my cannelloni plan… Was supposed to stuff them with a mixture of ricotta, rucola, capers and smoked fish and ended up having creamy spaghetti containing those things but yeah…. ricotta was still left out in my fridge. Nothing particularly worrying in that, just that the “best before” date was approaching quite fast. I “foodgawkered” for desserts with ricotta and found this amazingly fast and simple recipe from Lucullian delights. The original called for classic dark chocolate and mint combo, I decided to try out also less orthodox version – basil, white chocolate and strawberries mixture. Mr. No Onion Please and I had quite different opinion on the dessert variations – he loved the mint version, I went fully for basil option, each of us munching happily upon our own bowls, not having to share with the other one 
And who said that disagreements ruin relationships?
INGREDIENTS:
250g ricotta
200ml fresh cream
3tbsp sugar
fresh strawberries, sliced
shredded mint leaves
dark chocolate, grated
OR
shredded basil leaves
white chocolate, grated
1. Press the ricotta through a finely meshed sieve into a bowl and stir very well.
2. Whip the cream with sugar until it is stiff and delicately fold in ricotta.
3. Mix with strawberries and preferred chocolate-herb combo
