California Strawberries
The Ripe Ingredient
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ARAMARK 3rd Place Contest Winner: Mascarpone-Filled California Strawberries by: Chef Callas
Strawberry Sauce:
2 lb. frozen unsweetened California strawberries
8 oz. granulated sugar
1 quart water
2 cups white wine
48 large fresh California strawberries
2 lb. mascarpone
1 cup white chocolate chips
8 tsp. grated orange zest
1/2 tsp. vanilla extract
4 cups sliced almonds, toasted at 350°F for 8 minutes
Directions
For Strawberry Sauce, in saucepan, simmer strawberries, sugar, water and wine until berries are soft. Purée in blender, strain and cool.
With melon baller, scoop out stem end of each berry to form a hollow. With electric mixer, whip mascarpone; fold in chocolate chips, orange zest and vanilla extract. With a pastry bag, pipe a small amount of mascarpone mixture into each strawberry. For each serving, spoon Strawberry Sauce onto plate; place 2 mascarpone-filled strawberries on sauce. Sprinkle with almonds.
Nutritional Information
Yield: 24 Servings
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