Delicious fresh strawberries, decadent mascarpone and our Grenache Rosé . . . it just doesn’t get better. Recipe courtesy of David Scott Allen and featured in our May 2nd, 2021 Cook, Drink & Learn Mother’s Day episode 3. Download Recipe PDF
3 pints fresh strawberries, about 2 pounds
3 tablespoons sugar
2 tablespoons balsamic vinegar
1 cup (8 ounces) mascarpone cheese, room temperature
1 cup well-chilled whipping cream
mint sprigs, for garnish
How To Make
Slice strawberries and place in a large bowl. Add the sugar and balsamic vinegar and let macerate at room temperature for
at least 1 hour.
Reserve 1 cup of the berries (with no liquid). Purée remaining strawberries along with the mascarpone cheese in a food
processor using the steel blade; scrape down sides a couple of times.
In a chilled large metal or glass bowl, whip the cream until stiff peaks form. Add the strawberry-cheese purée and gently
fold it in until there are no visible streaks.
Divide the reserved berries among 6 large wine glasses, then top with strawberry purée. Refrigerate for at least one hour.
Garnish with mint leaves (whole or chopped). Serves 6.