For a fresh lunch, this dish provides a tart savory-sweet blend with a fun presentation. The acidity of the vinegar lifts the vibrant flavors of the berries. Be sure to taste the gastrique and adjust as necessary in small increments. The parmesan crisps can be tough to get right, it just takes practice. Also, the parmesan must be freshly grated or it won’t work properly. If you end up making a few more than needed for the berries, save them as a garnish to a handmade pasta dish like Lemon Dill Carbonara with Smoked Salmon or Lemon Cream Chicken Over Pasta.
Berries in a Parmesan Cup with a Berry Gastrique
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Prep Time:
25m
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Cook Time:
5m
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Total Time:
30m
Ingredients
- 8 tbsp. Parmigiano-Reggiano cheese, fresh, finely grated (freshly grated is important)
- 1/2 c Strawberries, hulled and quartered
- 2/3 c Raspberries
- 2/3 c Blueberries
- 1/2 c Blackberries
- 1/4 tsp. Low-sodium soy sauce
- 1 dash Balsamic vinegar
- 1 dash Champagne vinegar
- 1 pinch Sugar, to taste
- 2 tbsp. Olive oil
Instructions
- Preheat the oven to 350 degrees. move a rack to the top, around 6" from the heat coils. Line a baking sheet with parchment paper. Trace two 6-inch circles on the paper. Set aside 2 small heatproof ramekins.
- Fill each circle on the baking sheet with 4 tbsp of Parmesan. Bake for 5 minutes or until the center is bubbling and when the cheese starts to turn a light golden color. If they bake too long, they'll start to sweat and you'll have greasy crisps.
- Use an offset spatula to loosen the crisps around the edges. They will be a bit gooey / molten at first but will soon firm up and get crispy. When they're starting to firm, remove from the baking sheet and place over the ramekin. Work quickly while they're still pliable, or you'll end up with flat crisps. Let cool for 1 minute.
- Place half the berries in a bowl (1/2 measurement of each kind) and mash. If you have a fine-mesh strainer, place it over a bowl, pour the mashed berries into it and use the back of a spoon to work them through. This effectively creates a puree. Discard any remaining pulp.
- Add the soy sauce, vinegars, and a pinch of sugar to the fruit. Taste and adjust as needed: little by little, use sugar for sweetness and champagne vinegar for acidity. Whisk in olive oil. Taste and adjust as needed.
- Divide half of the gastrique among the plates. Place a parmesan crisp in the center of each spread of sauce and fill with the remaining berries. The parmesan berry cups can be served with a salad on the side, using the gastrique as a dressing. We prefer spinach or a spring mix.
