Welcome back to the channel everybody This is Stefan on the French Cooking Academy and this week one of our Students on our online French Cooking Club came and ask me a question about Balsamic vinegar and what could be Paired with it and as I was doing my Research to provide an answer I discover That there are two ingredients that are Considered to be an etal match for Balsamic that means this is the best Possible ingredient that can ever be Matched with a balsamic vinegar and he a Red balsamic now the first one was Tomato didn't surprise me balsamic is Italian tomato you think of Italy salads Dressing fair enough but the second one I will leave you here two or three Seconds to think about what it could be While I'm talking and I'm sure you're Not even close because it's a fruit and It is strawberries now strawberries is The last thing I would have ever Imagined that would be the ultimate Thing that can be paid with baming and This is a decision that was unanimous Across Chef around the world everybody Says strawberries and balsamic is a Match made in heaven and of course when I read that I was like I'm going to have To try this out so I've whipped up the Little recipe we're going to be making Here mated strawberries in a balsamic Reduction serve with a mascapone cream
Sprinkle with a few fresh buzzle leaf And maybe a little TW a little biscuit For some crunch so is it a myth is it a Truth let's find out so since we're Going to be using bamc vinegar in our Dessert let's educate ourself a little Bit bamc vinegar to vinegar type coming From Italy it comes in red red balsamic Vinegar and white balsamic vinegar in Terms of quality you've got free level The top notch one that I don't have here Resemble the B the bottle you see on the Left here it will have a reference here Not igb it's called dop that tells you That is really from the town of Mona it Is made using the traditional methods it Is made and bottle Mena and also it's Been aged for a very long time compared To the one you've got here which is the Lesser product the IG PE and it's Another type of appalation these one Have got the grapes mixed with wine and Then is mated for much shorter time so You have much more acidity in that one And we're going to have to um you know Reduce that one maybe add some honey to Sweeten up a little bit because we're Making a dessert the third one the third Type that you've got on the right is Interesting it's called the commercial Type of balsamic and these are balsamic Vinegar as you see on this one saying oh It's from Mona it's actually perhaps Made with some grapes or grape juice has
Been imported from Mona but it's bottle Elsewhere and is actually not the real Thing and you find lots of version of Those if label as crma or caramelized Balsamic or all sorts but they are Simply standard vinegars with all kinds Of additives and sugars and caramel and Trying to mimic and fake the real things And if you've been buying these in the Shop all these years chances are you Actually never ever tried a real bosmic Vinegar so here for that video we're Going to use the igp1 we're going to Reduce sweeten a little bit and it's Going to make sure we have something at Least authentic on our plate and now Let's start the recipe before we begin Keep in mind what I said about the Balsamic vinegar that I don't have the Top notch one which is the dop 20 years Old or 15 years old because that will Have a natural sweetness I've got the Igp which is acidic so we're going to Have to trick and add some sweetness to It so straight off the bat I'm not going To be able to experience the ultimate Thing with the pure natural sweetness From the balsamic so what I'm going to Have to do here I've got my strawberries I'm going to have to uh leave the the Strawberries to merate in the mixture With the the balsamic vinegar with some Sugar I'm going to add some Jam to add Some sweetness a lemon juice and a touch
Of sesan pepper I'm going to then do a Reduction of balsamic vinegar again Adding some sweetness I'm going to use Honey to add some sweetness a little bit Of p and then some butter so you see I Have to trick I have to add the Sweetness that is not in there for the Serving here we're going to have a Mascapone cream get mascapone cream Icing sugar some vanilla in decoration I'm going to use Bas leave I'll pick Them after you can use mint and some Biscuit or anything to decorate and We're good to go the first thing we're Going to do here is the mation of the Strawberries now strawberries nowadays They're not all that super sweet unless You get the really super duper that are In season they're going to be really Sweet but here having a bit of sweetness Added will help for this special mation Mixture we're going to be Using the bser mix you can see let me Try a Bit oh wow that's something else wow Yeah now I understand what it means it's A real bam make and nothing to do with The things from a supermarket or Anything like that so we've got the jam I'm going to Add of course some sugar a pinch of Sichuan pepper that's just for the heat It's a bit of a fancy thing and here Just a few
Drops lemon juice take a whisk and Nothing fancy to start with we just have The balsamic with this added sweetness So remember if you had the real balsamic Vinegar you almost wouldn't have to do Anything my strawberries you can cut Them in half or if they're really small You can leave them ho and all what we're Going to do is TOS the whole thing and We're going to leave this to m right for About 15 minutes at room temperature you Can do 15 20 we don't want this to turn Into a mush but commercial strawberries Now they they're pretty good all right So better view on here so you can see What's happening so we're Rossing all these uh strawberries in Here so it's nice and glossy and you see It's a bit syrupy actually with the Element we've added and that's going to Really really improve the taste and it Already looks good so looking forward so I'm going to put a little plastic wrap On there and I'm going to leave this to My side for 15 minutes as I said now That we're waiting for the strawberries I've got ample time to prepare the other Element the first thing we're going to Do here is the mascapone cream so it's a Simple mixture of masarone the cream and Some flavor elements so we got the Mascapone in here we're going to add so This is a double Cream
Okay followed by the sugar there's a Pinch of salt actually we put in there And icing sugar that I think I'm going To pass Through a little um it's not a SE I Don't know what it is but let's filter It perfect and to finish we're going to Add these are the vanilla seeds so this From the vanilla I've scraped the seeds Out as much as I can and we're going to Mix the whole lot so when I say mixing It's like whipping some cream so we've Got the vanilla we've got the Mascapone and we're just going To first blend like this to make sure Everything is uh well spread out and as You whist like it slowly it's going to Turn into uh it's almost like a whipped Cream it's going to have that Consistency you see I want something Quite firm so that you can serve it Maybe with a spoon as a canal kind of Shape all right I think we should be Done look at this this is the Consistency so it's it's like a whipped Cream except that you got lots of Maron So it's going to hold very very well Once you make your Canal a bowl of it or Even a doll up it's not going to go Anywhere which is perfect for desserts So we're ready we're going to put this In the fridge how much Mason cream with The vanilla is in the fridge so the Vanilla seeds are going to infuse and or
Diffuse the flavor and now we can make The glaze so what we're making here is a Balsamic glaze we got the balsamic Vinegar and because it's too acidic for Comfort I'm adding some Port so same Color and we have our little bit of Honey okay and we're going to gently Heat that up and reduce it until it Becomes therapy my heat is on on very Low this is the concussion that we have You can see it's very very liquid and All what we're going to do is reduce it So very slowly you don't want a raging Boil just a very light simmer and uh Take your time and we're just going to Wait you can swirl the pan from time to Time and I'll show you what it looks Like when it's done so after 4 minutes Or something like this my mixture is Ready now my uh balsamic is now I've got That kind of syrupy consistency can it Sticks to the spoon and we're going to Be adding butter just before serving so We leave it here to cool down and then We're going to add a little piece of Butter swirling in and that's going to Be the drizzle we're going to be using Over the strawberries so we got Everything ready we've got the glaze the Strawberries are mated they ready and We've got the mascapone cream we're Virtually ready to assemble now my Strawberries are ready and what I like To do and as I let them sit in a sa like
This for just a little bit to drain out The excess of the mated juices because Remember we have the glaze to DZ all Over so you don't want to end up with a Clash of flavors first and not a pond of Sauce everywhere at the bottom of your Plate especially when you're plating is Very important if you want something Elegant so we've got all the elements When I ready to serve I've added my Butter the equivalent of this you see a Little about five grams and swirl this Into my glaze that starts to be really Fixed on here I've got my cream ready I've got the strawberries and don't Forget to have your leaves and your Biscuit and be ready for the plating and Now let's put this onto a plate and try It out okay so let's try to build a Little degustation portion uh I've got My strawberries on here I'm going to use That little plate sure we put everything In there up like that uh then we're Going to try to add a canal of that that That cream that we've got on here see if This St with my okay now I did say that I would add a little bit of bzel that I've got here we've got some it for the Crunch going to put some on here and of Course in here we're going to have also Our Glaze so we got some bzel we've got the Mated strawberries and let's pour the Glaze over now the glaze has gone really
Syrupy syrupy on me like big time so I'm Going to try to use special spoon there Look at That oh caramel caramel And that's it maybe a little you know Additional got a bit of a leave on here And what I'm curious about here is just How it's going to taste so let's go yes So here we are after reading this etal Match let's have a taste because this is Exactly the moment I was looking for and I found it look at this ancient Fork I Found in my cover it looks like a Trident strawberries mated weave the Glaze so let's try to pick one just on Its own you would need some really sweet Strawberries I can still feel the you Know not so sweet kind of type of of Taste from the strawberries I would have Liked something sweeter but now with the Glaze let's see That's now it does go it does go well it It Definitely that sweet it's the sweetness From the balsamic here even though it's Not the real thing it's not the dop One extremely surprising so you've got That kind of [Music] Um you know it's like a sweet and sour Kind of thing going on and I haven't Tried that that vanilla cream so vanilla Mascapone cream uh the bmic reduction Mas strawberries and let's try some
Basil on here okay it's a piece of Basil M Bz oh Wow the bzel really has a dimension that The cream on its own with just the Strawberry is absolutely delicious [Music] Easy to eat but interestingly enough It's more like an experience type of Thing you I thought I thought it was Going to be some kind of something That's going to be really sweet but it's More of an adult experience I would say You know for the coner because it is Still a little bit acidic so you think Of vinegar but it is really masked by The Strawberries and as a surprise Dessert that will absolutely do the Trick and now for the final verdict so Is this an etheral combination pairing I Would say that to get to that level of Sublime you would need to have the best Of the best strawberry in season like The French garette when is the height of The season and combine that with the Real dop balsamic that is naturally Syrupy and sweet so you don't have to Tweak like this by just adding honey and Stuff like that so do strawberry work With bmic with a real bmic even an igp Like this absolutely this is brilliant The combination is great it is an Experience if you never tried bring some
Guest over make this it is not complex It is something you know that you have To try for yourself not that vanilla Mascapone cream was beautiful and the Basel Edition a little touch of mine That works also beautifully but I would Say that yes again there are some hold Back because I didn't have the right Product so keep this in mind if you want Want to make that recipe the better the Strawberry you're going to get the Better balsamic you're going to get the Better and more exceptional that dessert Is going to become but that completes a Little try out for this week with the Strawberries now if you try that Combination or if you know perhaps Something else that goes really well With balsamic vinegar and the true one Let me know in the comment and that's For me I will see you next time for Another video on the French Cooking Academy take care all [Music] Byebye you g me Rain kind of Butterfly baby you [Music] [Music] To
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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