This is a quick and easy dessert that looks impressive. Make this Raspberry Mint Sauce with Balsamic Vinegar, pop it in the freezer and have it on hand for unexpected guests or for a quick dessert. I can think of lots of opportunities to drizzle this baby: ice cream, pound cake, cheesecake to name a few. Can you imagine it on panna cotta? Today I just layered it with a creamy yogurt, topped it with a raspberry and served it in dessert shot glasses.
Raspberry Mint Sauce
- 1 cup fresh raspberries, plus 1 or 2 more to garnish each shot glass
- 1/3 cup fresh mint leaves
- 2 tbsp. lemon juice
- 2 tbsp. balsamic vinegar
- 1/2 cup sugarVanilla Greek Yogurt
- Process berries, mint, lemon juice and vinegar in a food processor until smooth.
- Press through a fine sieve into a small saucepan to remove the seeds.
- Stir in the sugar, bring to a boil and simmer until sugar is dissolved.
- Cool completely, then layer alternately with a creamy vanilla yogurt and top with a fresh raspberry or two.
The easiest way to fill a shot glass neatly without getting the filling all over the side of the glass is to use a piping bag. If you don’t have one, simple fill a small ziplok bag and snip one corner off.
Be sure to use a quality balsamic vinegar. Those labeled “di Modena” will have much more character as they have been aged. Cheaper alternatives are simply made from wine vinegar with added colour, caramel and sometimes thickeners to mimic the traditional Aceto Balsamico Tradizionale.