As spring literally pops up around us…the daffodils at Sizzleworks are already blooming!…it makes us think of spring flavors. Lemons, berries, rosemary and lamb, to name a few.
Speaking of lemons, Chef Ricky wants to share his go to dessert for spring time. Bright, slightly sweet, and brimming with sweet berry flavor. Serve this colorful dessert in small martini glasses, lemon mascarpone cream on bottom, berries and sauce spooned over top. Garnish with mint and lemon zest….
Balsamic Berries with Lemon Mascarpone Cream
- 2 cups worth fresh/frozen berries blackberries, raspberries, strawberries & cherries are all good
- 1/4 cup balsamic vinegar
- 1/4 cup brown sugar
- Pinch kosher Salt
- Pinch black pepper
- 8 oz mascarpone cheese
- 1 cup whipping cream
- 1 lemon zested then juiced
- 1 teaspoon vanilla extract
- 1 teaspoon granulated sugar
- Pinch kosher salt
Add berries, vinegar, brown sugar, a pinch of kosher salt & a few grinds of fresh black pepper to mason jar. Screw on lid, shake gently to combine.
Let sit up to 1 hour on counter or in fridge overnight before serving, the longer it sits, the better the flavor. The salt and sugar will draw juices out from the fruit, combining with balsamic to form a delicious, fruity sauce. The longer it sits, the larger volume of juice you will get.
for mascarpone cream:
Add all ingredients for "mascarpone cream" to bowl of food processor fitted with the blade attachment.
Pulse 5 times to combine, then run just until mixture thickens to that of a thick whipped cream.
I like to serve this in small martini glasses, lemon mascarpone cream on bottom, berries and sauce spooned over top. Garnish with mint and lemon zest.
Berries can be made up to 5 days ahead, the mascarpone up to 3.
Yield - 4 dessert portions, depending on size