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.
