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Sweet-spicy parfait with Aged Balsamic Vinegar of Modena IGP

Sweet-spicy parfait with Aged Balsamic Vinegar of Modena IGP

INGREDIENTS
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.
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