Sweet-spicy parfait with Aged Balsamic Vinegar of Modena IGP
INGREDIENTS
- 1 vanilla pod
- 400 ml cream
- 8 egg yolks
- 1 small pod chili
- 300 g sugar
- 2-3 leaves basil
- 100 ml White Fruity Sweet-Sour Dressing
- Aged Balsamic Vinegar of Modena IGP “since 1891”
PREPARATION
Beat 4 egg yolks with vanilla pod and 100 g sugar until foamy.
Bring the white sweet sour dressing to the boil with 100 g sugar and chili.
Whip 200 ml cream.
Stir the three mixtures together and freeze in a container. Beat 4 egg yolks with basil and 100 g sugar until foamy.
Whip 200 ml cream.
Mix everything together, add to the same container and freeze again.
Serve garnished with Aged Balsamic Vinegar of Modena IGP “since 1891”.