Description
Sweet, firm strawberries cradle a silky mascarpone blend laced with earthy truffle oil, crowned by wisps of black truffle. Each creamy bite delivers a playful contrast and a whisper of umami.
Ingredients
- 250 grams strawberries
- 75 grams mascarpone cheese
- 1 teaspoon truffle oil
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
- 10 grams black truffle
Instructions
- Rinse and pat dry strawberries then cut off tops and hollow out centers using a small spoon or melon baller.
- In a mixing bowl combine mascarpone cheese, truffle oil, powdered sugar, and vanilla extract until smooth.
- Finely shave or chop half of the black truffle and gently fold it into the mascarpone mixture, reserving the remainder for garnish.
- Spoon or pipe the truffle mascarpone filling into each hollowed strawberry.
- Top each stuffed strawberry with the remaining shaved black truffle.
- Refrigerate the stuffed strawberries for at least 15 minutes before serving.
Notes
- Use ripe but firm strawberries for best texture and appearance.
- Adjust the amount of truffle oil based on desired intensity of truffle flavor.
- Prepare the strawberries shortly before serving to prevent them from becoming watery.
- Cream cheese can be used instead of mascarpone for a slightly tangier filling.