Macerated Strawberries W Mascarpone Whipped Cream Recipes

MACERATED STRAWBERRIES WITH MASCARPONE WHIPPED CREAM AND MINT

Steps:

• In a mixing bowl, stir together the strawberries and sugar. Set aside, and let sit for at least 10 minutes.
• Meanwhile, using a hand-mixer or stand-up mixer with the whisk attachment, on medium speed, blend together the mascarpone cheese and 1 tbsp of the powdered sugar until light and fluffy. Spoon into a separate bowl and set aside.
• Pour the cream and the remaining sugar into the original mixing bowl and blend on high-speed just until stiff peaks form, about a minute or two. Turn the mixer off and carefully fold the whipped cream into the mascarpone mixture. Add the lemon zest and gently stir to combine.
• Divide the strawberries among four small plates or bowls and top with the mascarpone cream and a sprinkle of fresh mint. Serve immediately.

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.

MACERATED STRAWBERRIES

Steps:

• Stir together strawberries and sugar in a medium bowl. Let stand at room temperature until juices are released, at least 30 minutes.

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.

LIMONCELLO MACERATED STRAWBERRIES WITH MASCARPONE AND PISTACHIOS

Steps:

• Combine the strawberries, sugar and limoncello in a medium bowl and let macerate for 30 minutes, stirring occasionally.
• Combine the mascarpone, vanilla bean seeds and heavy cream in a large bowl and whisk until light and fluffy.
• Divide the cream among 4 bowls or goblets, top with some of the berries and the juices and sprinkle with pistachios. Garnish with mint sprigs and serve.