Sunday, April 25, 2010

Balsamic Strawberries with Mascarpone Cheese and Mint

This is seriously one of my favorite desserts ever. So simple to make, yet so delicious, the flavors in this dish unite wonderfully and taste fabulous together. It makes a terrific and elegant spring or summer dessert! Very highly recommended!
Serves 4

1/4 c. balsamic vinegar
2 pints fresh strawberries (1 regular sized plastic container found in groceries)
1 T sugar (or vanilla sugar if you have it)
½ c. mascarpone cheese (4 oz.)
2 T sugar (or vanilla sugar if you have it)
1 T milk or cream
1/4 c. mint 

1. Put balsamic vinegar in your smallest saucepan, bring to a boil, and reduce heat to medium to make a balsamic reduction. Let simmer for 20-30 minutes until thickened. (Remember that it will thicken more once it cools off.) This will evaporate some of the water in the vinegar and "reduce" it, making it thick, concentrated and wonderfully sweet. 

2. Meanwhile, wash strawberries, remove stems and cut into quarters. In a small bowl, sprinkle strawberries with 1 T (vanilla) sugar and let sit at room temperature for 15-30 minutes to macerate

3. Combine mascarpone, remaining sugar to taste, and milk or cream. The consistency should be like yogurt or sour cream. 

4. Chop mint. 
5. Divide strawberries between the bottom of 4 preferably clear glasses (drinking glass, martini glass, wine glass, etc.). Top with mascarpone cheese, a drizzle of the balsamic reduction, and mint. Enjoy! This would be delicious with a glass of port!

3 comments:

  1. Yeah, you can definitely make that for me.

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  2. Sounds awesome, but watch out if anyone's allergic to mint (my trip to the ER at 1 AM comes to mind!)

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