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. 

Enjoy!

Raspberry Balsamic Parfait
Source: Giada De Laurentiis

cooking spray
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.

Serves: 4
Calories: 380