1 cup ricotta cheese
1 tablespoon lemon zest (1 lemon)
14 cup confectioners' sugar
12 lb strawberry, halved
12 lb blueberries
1 teaspoon balsamic vinegar
2 tablespoons fresh basil, chopped
In a medium bowl, combine ricotta, lemon zest and sugar; cover and refrigerate. In another bowl, toss the berries with balsamic vinegar and let sit 15 minutes before tossing in the basil. Just before serving assemble the parfaits by first dividing the fruit into 4 portions. In the dish spoon some fruit, then a heaping teaspoon of the ricotta mixture, another layer of berries, another teaspoon ricotta and finish with a layer of berries; repeat for remaining servings.