1-15/16 ounce container of whole milk Ricotta 1 pint fresh strawberries, sliced 9 tablespoons sugar, divided 1 tablespoon Balsamic vinegar 1 cup heavy cream, chilled 4 whole strawberries, for garnish 4 mint sprigs, for garnish
Line a small colander or wire mesh strainer with several layers of paper towel and place over a bowl. Spread ricotta into lined strainer and allow to drain until thick and creamy, about 1 hour, refrigerated.
Place the sliced strawberries in a bowl and toss with 3 tablespoons of the granulated sugar and Balsamic vinegar. Fold gently; set aside.
Transfer drained ricotta into a bowl and stir in 4 tablespoons of the sugar until well combined; set aside.
In a large bowl using an electric hand mixer (or stand mixer), whip together the heavy cream and remaining 2 tablespoons sugar until the cream holds stiff peaks.
GENTLY fold the whip cream into the ricotta mixture, taking care not to deflate the cream.
Spoon some berries into each of 4 parfait glasses, followed by a layer of ricotta mixture. Continue this layering to fill each parfait glass. Chill 1-6 hours.
Garnish with a bit of mint and a fresh strawberry. Now, consume with great gusto!