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Modena's Traditional Balsamic Vinegar honey jelly (recipes dessert)
Ingredients for 4 persons:
Preparing the raspberry sauce (100 g):
100 g raspberries;
40 g sugar;
1 teaspoon lemon juice.
Preparing the custard (320 g):
45 cl milk;
40 g flour;
5 egg yolks;
100 g sugar;
1/2 vanilla pod.
Preparing the whipped cream (160 g): just whip the fresh cream.
Preparing the honey jelly (280 g): 80 g acacia honey; 30 drops of Modena's Traditional Balsamic Vinegar; 20 ci water; 1 vanilla pod; 3.2 g gelatine; 80 g wild strawberries.
Preparation: mix all the raspberry sauce ingredients and blend then to a smooth consistency. Sieve and divide into 4 ice cream cups. Place in freezer.
Boil the milk with the half vanilla pod to make the custard. Beat the egg yolks and the sugar until the result is a light yellow coloured sauce. Add the flour and pour in half the boiling milk.
Mix thoroughly and pour into the remaining milk in the saucepan. Cook stirring constantly over a low flame for 7 minutes. Pour into a bowl, cover with refrigerator film and place in refrigerator.
To prepare the honey jelly, heat the water with the vanilla pod and the honey and then add 50 g of Traditional Balsamic Vinegar. Dissolve the gelatine in cold water and add to mixture. Mix the custard with the whipped cream.
Remove the ice cream cups from the refrigerator, divide up the custard, the wild strawberries and cover with honey jelly which has just begun to set. Place in the refrigerator for 2 hours and serve.
CASTELLO DELLA SALA
Muffato della Sala 2005
Muffato della Sala (Wine Umbria) |
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Dessert wine well structured and balanced, with persistent and unique taste.
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