Your first instinct might have you thinking gross-but I promise this dessert is AMAZING! I had a neighborhood recipe exchange [yes, this is what we do in the suburbs] and mine tied for "most unique."
This is the perfect Summer dessert. Light and airy along with full flavor..a crowd pleaser if I may say so myself.
Balsamic Marinated Strawberries w/ Mascapone
Balsamic Marinated Strawberries w/ Mascapone
Ingredients:
1/3 cup of balsamic vinegar
2 teaspoons + 4 tablespoons of sugar
1/2 teaspoon of fresh lemon juice
1/2 cup of chilled mascarpone cheese*
1/2 cup of chilled whipping cream
1/2 teaspoon vanilla extract
3, 1 pint baskets [24 oz.] of strawberries, hulled and halved
Almond biscotti cookies
1/3 cup of balsamic vinegar
2 teaspoons + 4 tablespoons of sugar
1/2 teaspoon of fresh lemon juice
1/2 cup of chilled mascarpone cheese*
1/2 cup of chilled whipping cream
1/2 teaspoon vanilla extract
3, 1 pint baskets [24 oz.] of strawberries, hulled and halved
Almond biscotti cookies
Preparation:
Combine vinegar, 2 teaspoons sugar and lemon juice into a heavy small saucepan. Stir over medium heat until sugar is fully dissolved. Boil until syrup is reduced to scant 1/4 cup [about 3 min.] Transfer to a small bowl and let cool completely. [can be made 2 days ahead, cover and refrigerate]
Combine mascarpone, cream, vanilla and 2 tablespoons of sugar into a medium bowl. Whisk until thick, soft peaks form. [watch it while your doing this and be careful not to over-whip or you'll break the cream and it wont be smooth and creamy] cover and refrigerate up to 4 hrs.
Combine berries and remaining 2 tablespoons of sugar in a large bowl; drizzle with balsamic syrup and toss to blend. Let stand 30 min., stirring occasionally.
Divide berries and syrup up among 6 goblets. Top with mascarpone mixture and top with an almond biscotti.
*Italian cream cheese-available at Italian markets and many supermarkets
Combine vinegar, 2 teaspoons sugar and lemon juice into a heavy small saucepan. Stir over medium heat until sugar is fully dissolved. Boil until syrup is reduced to scant 1/4 cup [about 3 min.] Transfer to a small bowl and let cool completely. [can be made 2 days ahead, cover and refrigerate]
Combine mascarpone, cream, vanilla and 2 tablespoons of sugar into a medium bowl. Whisk until thick, soft peaks form. [watch it while your doing this and be careful not to over-whip or you'll break the cream and it wont be smooth and creamy] cover and refrigerate up to 4 hrs.
Combine berries and remaining 2 tablespoons of sugar in a large bowl; drizzle with balsamic syrup and toss to blend. Let stand 30 min., stirring occasionally.
Divide berries and syrup up among 6 goblets. Top with mascarpone mixture and top with an almond biscotti.
*Italian cream cheese-available at Italian markets and many supermarkets
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