STRAWBERRIES WITH BALSAMIC GLAZE & MASCARPONE CReam
A timeless pairing of strawberries and balsamic vinegar for a Michelin-star touch.
Simple yet sophisticated, this dish takes the timeless pairing of strawberries and balsamic vinegar to a Michelin-starred level. By refining the IGP balsamic with honey and red wine, we elevate its depth, balancing acidity with natural fruit sweetness. A silky vanilla mascarpone crème adds richness, while delicate almond tuiles bring an elegant crunch.
Serves 2 or 4 as a degustation.
Note: that this is made with an IGP balsamic vinegar but for the best possible results you will need to use an aged red Balsamic DOP (10 years old or more). These can be very expensive but will bring you the ultimate experience for that dessert.
INGREDIENTS
For the strawberries
250g (9oz) fresh strawberries (Gariguette the best you can get variety you can get)
2 tbsp IGP red balsamic vinegar
1 tbsp good quality strawberry jam
1 tsp caster sugar
A few drops of lemon juice
Pinch of black or Sichuan pepper (optional, for depth)
For the IGP balsamic reduction
50ml (3 tbsp) IGP balsamic vinegar
1 tbsp honey
1 tbsp red port (for complexity)
5g (¼ tsp) unsalted butter (to round off acidity)
For the vanilla mascarpone cream
100g (approx. 3oz) mascarpone
50ml (3 tbsp) double cream
1 tbsp icing sugar
½ vanilla pod, seeds scraped
Pinch of fleur de sel or other sea salt
To garnish
Almond tuile or biscuit crumbs
Small handful of basil leave or mint leaves
Edible flowers, optional
METHOD
Toss the strawberries with balsamic, strawberry jam, sugar, lemon juice, and Sichuan pepper. Let them macerate for about 15-20 minutes at room temperature to soften and absorb all those lovely flavors.
In a bowl, whisk together the mascarpone, double cream, icing sugar, vanilla seeds, and fleur de sel until smooth and luscious. Keep chilled until ready to serve.
next, In a small saucepan, gently heat the balsamic, honey, and red port. Let it simmer over low heat for around 5 minutes until it thickens slightly. Remove from the heat and whisk in the butter to smooth out the acidity. just before serving.
To serve, drain the strawberry to remove the excess juices, then arrange neatly in a glass or on a small plate and spoon a quenelle of vanilla mascarpone beside them. Drizzle over the balsamic reduction in delicate swirls. Finish with the almond tuile for texture and height or sprinkle with biscuit crumbs. For an extra flourish, garnish with chopped basil and edible flowers (optional).