Strawberry Balsamic Fool
Back to Recipes & MoreIngredients
- 4 cups (576 g) strawberries, washed, hulled, and halved or quartered
- ⅓ cup (83 ml) white balsamic vinegar (see Chef’s Tips)
- ¼ cup (54 g) Redpath® Golden Yellow Sugar
- ¼ tsp (2 g) salt
- ¼ tsp (1 g) black pepper, freshly ground
- 1 tsp (2 g) lemon zest, finely grated
- ½ cup (113 g) cream cheese, brick-style, cubed
- ¼ cup (32 g) Redpath® Icing Sugar
- 2 tsp (10 ml) pure vanilla extract
- 1 cup (250 ml) heavy cream
- Lemon zest, finely grated
- Fresh strawberries
- Fresh basil leaves
Equipment
Lemon zest, finely grated
Fresh strawberries
Fresh basil leaves
Large & medium bowls
Slotted spoon
Heavy-bottomed pot
Heatproof spatula or wooden spoon
Measuring cups & spoons
Liquid measuring cup
Microplane or grater
Stand mixer with whisk attachment OR hand mixer
Stemless wine glasses, Champagne coupes, drinking glasses, or jars
Instructions
Step 1
In a large bowl, combine the sliced strawberries, white balsamic vinegar, the Redpath® Golden Yellow Sugar, salt, and freshly ground black pepper. Toss several times until sugar is dissolved and strawberries are evenly coated. Cover and let sit at room temperature; 30 minutes (toss every 10 minutes).
Step 2
With a slotted spoon, remove the macerated strawberries from the bowl. Reserve strawberries.
Step 3
Pour the balsamic vinegar and juices that were released by the strawberries into a heavy-bottomed pot and place over medium heat. Bring to a boil, reduce heat. Simmer until the sauce has reduced and thickened; about 8 to 10 minutes.
Step 4
Add in 1½ cups (216 grams) of the sliced strawberries to the balsamic reduction. Allow strawberries to soften and release their juices, while being careful not to crush them. Simmer, stirring occasionally, until mixture becomes syrupy; 5 minutes.
Step 5
Remove from heat and pour the balsamic reduction over the remaining strawberries. Sprinkle in the lemon zest and gently stir to combine. Set aside and cool to room temperature, then place into the fridge to chill completely.
Step 1
In the chilled bowl of a stand mixer, using the whisk attachment, add in the cubed cream cheese and the Redpath® Icing Sugar. Beat on medium speed until cream cheese is smooth and no lumps remain. Add in the vanilla extract. Whip on medium high for 30 seconds to aerate the cream cheese and to ensure the cheese is free from lumps. Scrape sides.
Step 2
On medium speed, slowly pour the heavy cream down the sides of the bowl. Allow cream to be incorporated before adding more. When all of the heavy cream has been added, increase speed to medium-high and whip until medium to stiff peaks form; do not overmix.
Step 1
Spoon a layer of the strawberry-balsamic mixture into the bottom of individual glasses.
Step 2
Spoon a layer of the whipped cream over the strawberries. Repeat process until glasses are filled.
Step 3
If desired, garnish with lemon zest, fresh strawberries, and/or fresh basil leaves.
Serve immediately, or place into the fridge until ready to serve.
