Balsamic Strawberries with Whipped Mascarpone Cream
(6 Servings)
BALSAMIC SYRUP
- 1/3 cup fine quality balsamic vinegar (The Happy Eggplant’s wonderful 12-year aged Italian balsamic vinegar is exquisite here and highly recommended)
- 2 teaspoons sugar
- ½ teaspoon fresh lemon juice
Combine balsamic vinegar, sugar and lemon juice in a heavy small saucepan. Stir over medium heat until sugar dissolves. Boil gently until syrup is slightly reduced, around 2 minutes. Transfer to a small bowl; cool completely. (Can be made 2 days ahead. Cover and refrigerate.)
MASCARPONE CREAM
- ½ cup chilled mascarpone cheese
- ½ cup chilled whipping cream
- ½ teaspoon pure vanilla extract
- 2 tablespoons sugar
Combine mascarpone, cream, vanilla and sugar in a bowl. Whisk until thick soft peaks form. (You may use a manual egg beater for this instead of a hand whisk, but do not use a mixer unless you are VERY cautious. The mixture will quickly get too stiff if you are not careful.)
Cover and refrigerate for up to 8 hours.
FINAL PREPARATION
- 3 1-pint baskets (about 24 ounces total) fresh strawberries, hulled and halved from top to bottom
- 2 tablespoons sugar
- Prepared Balsamic Syrup
- Prepared Mascarpone Cream
Combine berries and sugar in a large bowl; drizzle with the balsamic syrup and toss to blend. Let stand 30 minutes, stirring occasionally.
Divide berries and syrup among 6 goblets or glass bowls. Top with mascarpone cream, and serve.
BON APPETIT!
The Happy Eggplant Gourmet Food & Kitchen Shoppe 