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Raspberries with Mascarpone and Balsamic Vinegar |
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Serves: 4
Print this Recipe
(Lampone con Mascarpone e Balsamico)
Category: Fruit Desserts
Always rinse delicate raspberries just before you are ready to use them--if you rinse them earlier, the moisture could cause them to spoil more quickly. Before serving them, look them over and discard those that show any signs of mold. Store berries in an uncovered shallow container in the refrigerator, but use them as soon as possible after purchasing them, as they deteriorate rapidly.
Mascarpone is a thick, smooth cream that is called a cheese, though it has only the slightest cheesy tang. It has a texture similar to sour cream, or slightly thicker. If you prefer, crème fraîche, ricotta, or sour cream can be substituted.
1 cup mascarpone
About 1/4 cup sugar
1 to 2 tablespoons best-quality aged balsamic vinegar
2 cups raspberries, lightly rinsed and dried
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.
Raspberries with Mascarpone and Balsamic Vinegar comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now!
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