For me, that something was the combination of fresh strawberries, sugar and balsamic vinegar. I’ve certainly heard rumblings about it, but the idea of adding any kind of vinegar to strawberries just didn’t seem right. How wonderful to be oh-so-wrong. Of course you do need to use balsamic vinegar, an aged, deeply flavored, somewhat sweet vinegar. An ordinary vinegar probably won’t taste that good; if that’s all you have use some grated lemon zest and a little lemon juice instead. The mousse is extremely easy to make — folded together whipped cream, mascarpone, and ricotta. This recipe is based on one from Sacramento food celebrity chef, Biba Caggiano, and is a great mostly make-ahead recipe for summer entertaining. Even better than halving it? Freeze leftovers! Surprisingly, this mousse freezes beautifully. Place leftover mousse and berries in separate zip-top freezer bags and press out any remaining air. Freeze for up to 2 months. To serve, thaw overnight in the fridge. To serve, snip off a corner of the bag of the mousse and use it to neatly pipe right onto the berries. Serve immediately. Did you love the recipe? Leave us stars below!
