This recipe is a bit different than what I normally post. Not quite as sweet and with an unexpected twist of flavors – but it grabbed my attention for that very reason. I love raspberries and I love balsalmic vinegar. I never tasted them together before, although once I read the recipe it struck me as obvious since I already have both blueberry balsalmic vinegar and strawberry balsalmic vinegar in my kitchen.
I recommend assembling this just before eating in order to have the best temperature and presentation. It starts to weigh down if you you wait too long.
Raspberry Balsamic Parfait
Source: Giada De Laurentiis
2 c fresh raspberries (8 oz)
3 T balsamic vinegar
1/3 c turbinado sugar (such as Sugar in the Raw)
1 c mascarpone, room temperature (8 oz)
1/4 c light sour cream, room temperature
3 T honey
- Line a small baking sheet with parchment or wax paper, spray with cooking spray and set aside.
- In a small bowl, gently toss raspberries with the balsamic vinegar. Let stand for 15 minutes.
- Heat a small skillet or saucepan over medium heat. Add the sugar and cook, stirring occasionally, until the sugar melts, about 5 minutes.
- Pour the melted sugar onto the prepared parchment/waxed paper and allow to cool to room temperature. Once cool enough to handle, crumble into small pieces.
- In another small bowl, combine mascarpone, sour cream, and honey, stirring to combine well.
- To assemble, spoon alternating layers of raspberries and mascarpone mixture into a bowl or glass, ending with mascarpone and garnishing with sugar pieces.