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Raspberry cream with Modena's Traditional Balsamic Vinegar jelly (recipes dessert)
Ingredients:
70 g sugar;
2 egg yolks;
180 g cream;
10 g gelatin;
200 g puree of raspberries
Preparation:
Boil the milk with half the sugar. In a bowl beat the egg yolks, the gelatine and dash of cognac into the rest of the sugar. Pour in the milk and continue to beat the mixture.
Put it on a low gas and cook it till it thickens (to a custard consistency) but it must not boil. Sieve it and stirring it gently, pour it into the moulds with the jelly and put them into the refrigerator for two hours.
Balsamic Vinegar jelly: 100 gr of Modena's Traditional Balsamic Vinegar. Clear gelatine.
Mix the vinegar and the gelatine with a couple of tablespoons of water, warm over the gas to melt the gelatine (the less the vinegar is heated the better to preserve its fragrance to the full).
Sieve the jelly and fill the bottom of single portion moulds. Put the moulds in the refrigerator.
Pistacchio sauce: 124 g milk; 50 g sugar; 1 egg yolk; 100 g of fresh pistacchios prepared in your blender to a smooth paste.
Preparation: Boil the milk with half the sugar. In a separate bowl beat together the egg yolk, the pistacchio sauce, the sugar and a dash of brandy. Sieve the sauce and allow to cool.
Preparing the dish: unmould the raspberry puddings and place on a plate, pour the pistacchio sauce around them and garnish with wild fruit and spearmint.
MARCHESI ANTINORI
Bramito del Cervo 2007
Chardonnay (Wine Umbria) |
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| € 15,19 |
White wine with fruity fragrance, vanilla aroma and good structure.
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