After making a triple chocolate mousse cake last week, a simpler recipe for Valentine’s Day was more appealing. I’ve made balsamic strawberries to top my Mascarpone Cheesecake, but wanted to transform this idea into a bite sized dessert. Reducing a well aged balsamic with a bit of sugar makes an amazing topping for strawberries…and pairing them with a whipped combination of cream and mascarpone sounded delightfully delicious.
This bite sized dessert is a cinch to make. Just whip up some mascarpone cheese with some whipping cream…plus a bit of sugar and vanilla. Then reduce some balsamic vinegar with a bit of sugar and a touch of lemon juice. Paired with berries, the mascarpone cream and balsamic reduction will definitely please your palate. These would be lovely as part of a dessert buffet or for a cocktail party to balance out the savory nibbles. Just make sure to buy the best aged balsamic vinegar that your budget allows. An inexpensive supermarket brand won’t do. You will fall in love with the idea of balsamic strawberries after your first taste. Bon appetit!
Best eaten on the day made.
PS…I’ve also made a raspberry version you may want to check out.Print
Balsamic Strawberries with Whipped Mascarpone Cream
Adapted from Bon Appetit
- 1/3 cup balsamic vinegar (splurge on the best you can afford)
- 4 tablespoons plus 2 teaspoons sugar
- 1/2 teaspoon fresh lemon juice
- 1 cup mascarpone cheese
- 1/2 cup whipping cream
- 1/2 teaspoon vanilla
- 24 ounces strawberries, hulled and halved
- Combine vinegar, 2 teaspoons sugar and lemon juice in saucepan. Cook over medium till sugar dissolves, then bring to boil and reduce to about 1/4 cup. Cool completely.
- Combine mascarpone, cream, vanilla and 2 tablespoons sugar. Beat till soft peaks form. Refrigerate up to 4 hours.
- Combine berries and remaining 2 tablespoons sugar. Add balsamic syrup and mix gently. Let stand 30 minutes, stirring occasionally.
- Divide berries between 6 goblets. Top with cream. Garnish with chocolate shavings or mint. Alternatively, divide cream between Chinese soup spoons for appetizer sized desserts. Top with diced berries and mint to garnish if desired.
Yield: 6 dessert servings
Total time: 45 minutes