The Fourth of July is coming up soon here in the U.S. which is a great time to whip out that red, white, and blue color scheme. This one is sort of a cheat in that regard since it’s really just red, white, and green, which would be more appropriate for other flags. But hey, if you add in a side of blueberries and toss around a few adorable stars and stripes paper straws for show, and you’re all set for some patriotic noshing.
Really though, who cares when you’re eating a sweet mascarpone cream with balsamic-drenched strawberries and basil. Strawberries and balsamic are such a classic flavor combination, and the mellow and rich mascarpone soften the acidity just enough.
I’ll be whipping these out for a tiny family gathering this weekend. We’ll see if the kids go for it or if we’ll end up giving them something a little less gourmet. That’s the beauty of this recipe: it looks fancy, but is so easy.
Here’s how to make this balsamic strawberries with mascarpone cream recipe:
Ingredients
- 1 cup strawberries, halved
- 1/8 cup balsamic vinegar
- 1/8 cup pure maple syrup or 1 tablespoon sweetener of your choice
- 1/2 teaspoon vanilla extract
- 1 cup mascarpone cheese
- 1/8 cup heavy cream
- 1/2 tablespoon pure maple syrup or 2 tablespoons sweetener of your choice
- 1/2 teaspoon vanilla extract
- Basil leaves
- Blueberries for some 4th of July color
Instructions
- Put the mascarpone, sweetener, and vanilla extract into a food processor and whiz until smooth. Transfer to a small bowl and refrigerate for at least two hours.
- In a small saucepan, bring the vinegar, vanilla extract, and sweetener to a boil and simmer over medium heat until reduced to a slightly thicker sauce. Allow to cool.
- In a medium bowl, toss the berries with the basil and the balsamic sauce. Layer in two glasses and serve.
Happy Fourth of July, my sweet cinnamon rolls!
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
