{"id":17488,"date":"2014-08-19T22:08:17","date_gmt":"2014-08-19T22:08:17","guid":{"rendered":""},"modified":"2014-08-19T22:08:17","modified_gmt":"2014-08-19T22:08:17","slug":"Marisa-Sung-s-Balsamic-Strawberries-with-Whipped-Mascarpone-Cheese","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=17488","title":{"rendered":"Marisa Sung’s Balsamic Strawberries with Whipped Mascarpone Cheese"},"content":{"rendered":"

Ingredients:<\/strong>
\n\u20221\/3 cup balsamic vinegar
\n\u20222 teaspoons plus 4 tablespoons raw Indian honey
\n\u20221\/2 teaspoon fresh lemon juice
\n\u20221\/2 cup chilled mascarpone cheese*
\n\u20221\/2 cup chilled light whipping cream
\n\u20221\/2 teaspoon vanilla extract
\n\u20223 1-pint baskets (about 24 ounces) strawberries, hulled, halved<\/p>\n

Steps:<\/strong>
\nCombine vinegar, 2 teaspoons honey, and lemon juice in heavy small saucepan.
\nStir over medium heat until honey dissolves.
\nBoil until syrup is reduced to scant 1\/4 cup, about 3 minutes. Transfer to small bowl; cool completely.
\nCan be made 2 days ahead. Cover and refrigerate.) <\/p>\n

Combine mascarpone, cream, vanilla, and 2 tablespoons honey in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours. <\/p>\n

Combine berries and remaining 2 tablespoons of honey in large bowl; drizzle with balsamic syrup and toss to blend. Let stand 30 minutes, stirring occasionally.
\nDivide berries and syrup among 6 goblets. Top with mascarpone mixture.
\nYou can add crushed gluten free gingersnap cookies as a topping for the mascarpone<\/p>\n

This dessert is great to serve at a dinner party; serve in martini glasses for show.<\/em><\/strong><\/p>\n

Whip It<\/strong>
\n