- Bella Nonnas Ultra Premium EVOO* to Coat Pan
- 2 cups fresh raspberries (8 ounces)
- 3 tablespoons Bella Nonnas 18 Year aged Traditional Balsamic
- 1/3 cup raw sugar (turbinado)
- 1 cup mascarpone, at room temperature (8 ounces)
- 1/4 cup sour cream, at room temperature
- 3 tablespoons honey
- Bella Nonnas Balsamic Vinegar of choice for drizzle
*Bella Nonnas Persian Lime Olive Oil would be fantastic in this recipe. Then top with lime zest at the end. Strawberriew will also work well.
Cooking Instructions:
- Line a small baking sheet with wax paper. Coat pan with EVOO.
- In a small bowl, carefully toss the raspberries and aged balsamic together.
- Let the mixture stand for 15 minutes.
- Heat a 10-inch nonstick skillet over medium heat.
- Add the sugar and cook, stirring occasionally, until the sugar melts, about 5 minutes.
- Pour the sugar onto the prepared baking sheet and allow to cool, 5 to 10 minutes (the sugar will be hot).
- When cool enough to handle, crumble into small pieces.
- In another small bowl, mix together the mascarpone cheese, sour cream, and honey until smooth.
- Ladle the raspberry mixture into 4 (8-ounce) glasses.
- Scoop cheese mixture into glass next.
- Sprinkle with sugar crumble
- Drizzle with your favorite Bella Nonnas Balsamic Vinegar
Cooking Time : 5 min
Servings : 4