Strawberry and Mascarpone Cream Parfaits with Black Pepper and Balsamic Syrup, makes 8 servings.
Strawberry and Mascarpone Cream Parfaits with Black Pepper and Balsamic Syrup Ingredients:
1/2 cup balsamic vinegar
2 tablespoons sugar
1 tablespoon freshly squeezed lemon juice
2 pounds strawberries, hulled, quartered
2 tablespoons dehydrated cane sugar
1 teaspoon freshly ground black pepper
2 cups whipping cream
8 oz. chilled Mascarpone cheese
1 teaspoon vanilla extract
1 teaspoon freshly grated lemon zest
Freshly grated lemon zest
Black pepper
Mint leaves
Strawberry and Mascarpone Cream Parfaits with Black Pepper and Balsamic Syrup Preparation:
Combine vinegar, dehydrated cane sugar and lemon juice in small saucepan. Bring to a boil, stirring until dehydrated cane sugar dissolves. Boil until syrup is reduced by half, about 4 minutes. Transfer to a small bowl and cool completely. (Syrup can be made one day in advance. Cover and refrigerate.)
Combine whipping cream, Mascarpone cheese, 2 tablespoons dehydrated cane sugar and vanilla in bowl of electric mixer. Beat until soft peaks form. Cover and refrigerate up to 4 hours.
One hour before serving, combine strawberries and balsamic syrup in a bowl. Add 1 tablespoon dehydrated cane sugar and black pepper. Toss gently to combine. Let sit at room temperature for one hour.
Divide half the strawberries among 8 glasses or bowls. Spoon cream over the strawberries to cover. Spoon remaining strawberries over cream. Top with a dollop of cream. Drizzle with any remaining syrup. Grind a little black pepper over cream and garnish with mint leaves and grated lemon zest.
