Balsamic Strawberries With Whipped Mascarpone Cheese Food

BALSAMIC STRAWBERRIES WITH WHIPPED MASCARPONE CHEESE

Steps:

• Combine vinegar, 2 teaspoons sugar, and lemon juice in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil until syrup is reduced to scant 1/4 cup, about 3 minutes. Transfer to small bowl; cool completely. (Can be made 2 days ahead. Cover and refrigerate.)
• Combine mascarpone, cream, vanilla, and 2 tablespoons sugar in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours.
• Combine berries and remaining 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend. Let stand 30 minutes, stirring occasionally.
• Divide berries and syrup among 6 goblets. Top with mascarpone mixture.
• *Italian cream cheese, available at Italian markets and many supermarkets.

BALSAMIC STRAWBERRIES WITH WHIPPED MASCARPONE CHEESE

Steps:

• Combine vinegar, 2 teaspoons sugar, and lemon juice in heavy small saucepan.
• Stir over medium heat until sugar dissolves.
• Boil until syrup is reduced to scant 1/4 cup, about 3 minutes.
• Transfer to small bowl; cool completely.
• (Can be made 2 days ahead. Cover and refrigerate.) Combine mascarpone, cream, vanilla, and 2 tablespoons sugar in medium bowl.
• Whisk until thick soft peaks form.
• Cover and refrigerate up to 4 hours.
• Combine berries and remaining 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend.
• Let stand 30 minutes, stirring occasionally.
• Divide berries and syrup among 6 goblets.
• Top with mascarpone mixture.

MASCARPONE CHEESECAKE WITH BALSAMIC STRAWBERRIES

Steps:

• Tightly wrap outside of a 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil.
• Mix biscotti crumbs and butter in bowl.
• Press mixture evenly onto bottom (not sides) of prepared pan.
• Chill 30 minutes.
• Preheat oven to 350 degrees.
• Using electric mixer, beat cream cheese, mascarpone and 1 1/4 cups sugar in large bowl until smooth.
• Add eggs 1 at a time; beat just until blended.
• Spread cheese mixture evenly over crust in pan.
• Place springform pan in large roasting pan.
• Pour enough hot water into roasting pan to come halfway up sides of springform pan.
• Bake until cheesecake is golden and center of cake moves only slightly when pan is shaken, about 1 hour 10 minutes.
• Transfer cake to rack; cool 1 hour.
• Chill overnight.
• (Cake can be made 2 days ahead. Cover and keep chilled. Remove from refrigerator 30 minutes before serving.) Mix strawberries, 1/2 cup plus 2 tablespoons sugar and vinegar in large bowl.
• Let stand at room temperature until juices form, about 30 minutes.
• Cut cake into wedges.
• Spoon strawberries alongside and serve.

STRAWBERRIES WITH MASCARPONE AND BALSAMIC VINEGAR

Steps:

• Place the hulled strawberries and whole strawberries in a bowl and crush lightly with a fork or potato masher, mix with the grenadine and set aside.
• Place peppercorns in a frying pan, dry roast on a stove for a few minutes, allow to cool and then coarsely crush using a mortar and pestle.
• In another bowl mix the caster sugar with the balsamic, vanilla and the liqueur or vodka, mix in the single cream.
• Beat the mascarpone until smooth and mix into the single cream mixture.
• Spoon a little of the crushed strawberries into the bottom of Martini glasses, wineglasses or Knickerbocker Glory glasses. Spoon over a little of the cream mix and sprinkle with some of the peppercorns.
• Repeat until the glasses are full, finishing with the cream and the final sprinkle of pepper.
• Garnish with whole or cut strawberries.