by TasteFood
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Photo by TasteFood
TasteFood's Notes:
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1/2 cup
balsamic vinegar
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2 tablespoons
sugar
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1 tablespoon
freshly squeezed lemon juice
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Combine vinegar, sugar and lemon juice in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Boil until syrup is reduced by half, 3-4 minutes. Transfer to a small bowl and cool completely. (Syrup may be made up to one day in advance. Cover and refrigerate.)
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2 pounds
fresh strawberries, hulled and quartered
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1 teaspoon
freshly ground black pepper, plus extra for garnish
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2 cups
whipping cream
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8 ounces
Mascarpone cheese, chilled
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2 tablespoons
sugar
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1 teaspoon
vanilla extract
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fresh mint leaves
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freshly grated lemon zest
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One hour before serving, combine strawberries and balsamic syrup in a large bowl. Sprinkle with 1 teaspoon black pepper and gently toss to combine. Let sit at room temperature for one hour.
Ask the hotline about this step!Combine whipping cream, Mascarpone cheese, sugar and vanilla extract in bowl of electric mixer. Beat until soft peaks form. (Cream may be prepared up to 4 hours in advance. Cover and refrigerate.)
Ask the hotline about this step!Assemble parfaits: Divide half the strawberries among 8 glasses or bowls. Spoon cream over strawberries to cover. Spoon remaining strawberries over cream. Top with a dollop of cream. Drizzle with any remaining syrup.
Ask the hotline about this step!To garnish, grind a little black pepper over cream and garnish with mint leaves and grated lemon zest.
Ask the hotline about this step!Very interesting combo.
This is how I want to eat my strawberries! Thanks for the recipe.
Looks great! I think the addition of the black pepper is such an interesting one and looking forward to trying these strawberries with the mascarpone whipped cream.
This is so pretty and looks fantastic. I love strawberries with balsamic and this recipe looks perfect for a spring dessert!
Lovely!
Yum. I love berries and balsamic but this takes it to a whole new level!
great photo and sounds delicious
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
I made tastefood's Strawberry Cream Parfaits for a dinner party last night. We all really enjoyed it. It was great to take to a dinner party because you could do everything ahead of time and then just put it together while coffee was brewing. The balsamic syrup was delicious (warning--the vinegar fumes are overpowering when it is reducing!), and the black pepper gave it a nice kick. The cream was very rich and not too sweet--some of us liked it that way and some of us wanted a little more flavor (Folding lemon zest or finely chopped mint into the middle layer were both suggested.) My only quibble--and it's minor-- was that the flavor of the strawberries kind of got lost in the syrup, which has a really strong flavor. (That might be OK if the strawberries are just OK, but strawberries are SO great right now.) I think next time I will prepare the strawberries and sprinkle a teaspoon or so of turbinado sugar over them, and then use the syrup as a drizzle in between layers instead of soaking the strawberries in it.