Raspberries With Mascarpone And Balsamic Vinegar Recipes

RASPBERRIES WITH MASCARPONE AND BALSAMIC VINEGAR

Steps:

• 1 In a small bowl, whisk the mascarpone and sugar until well blended. Stir in the balsamic vinegar to taste. Let stand 15 minutes and stir again. 2 Divide the raspberries among 4 goblets or serving bowls. Top with the mascarpone and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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.

FRESH RASPBERRY BALSAMIC VINAIGRETTE

Steps:

• Mix raspberries and sugar together in a bowl; set aside until mixture is juicy, about 10 minutes. Mash berries using a fork until liquefied. Pour berry mixture into a jar with a lid; add balsamic vinegar, olive oil, honey, and salt. Cover jar with lid and shake until dressing is mixed well. Store in refrigerator.