Creamy gelato served on a crunchy base with red berries, finished with balsamic vinegar for an intense, aromatic, and sweet-and-sour touch.
Videoricetta
Ingredienti
- 500 g vanilla or fior di latte ice cream
- 100 ml Prestige balsamic vinegar Andrea Milano
- 40 g brown sugar
- 30 g almonds or hazelnuts
- Dark chocolate shavings (optional)
- Crunchy biscuit (optional)
Procedimento
Preparing the reduction
1. Pour the balsamic vinegar into a small saucepan.
2. Add the brown sugar.
3. Cook over low heat until syrupy.
4. Leave to cool.
Preparing the dessert
5. Lightly toast the nuts in a pan.
6. Scoop the ice cream into balls.
7. Arrange in dessert bowls or on plates.
Finishing
8. Pour the balsamic reduction over the ice cream.
9. Add the crunchy nuts.
10. Finish with chocolate shavings or a crisp biscuit, if desired.
Prodotti
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Prestige Balsamic Vinegar – Ice Cream with Balsamic Reduction
Creamy gelato served on a crunchy base with red berries, finished with balsamic vinegar for an intense, aromatic, and sweet-and-sour touch.
Ingredienti
- 500 g vanilla or fior di latte ice cream
- 100 ml Prestige balsamic vinegar Andrea Milano
- 40 g brown sugar
- 30 g almonds or hazelnuts
- Dark chocolate shavings (optional)
- Crunchy biscuit (optional)
Procedimento
Preparing the reduction
1. Pour the balsamic vinegar into a small saucepan.
2. Add the brown sugar.
3. Cook over low heat until syrupy.
4. Leave to cool.
Preparing the dessert
5. Lightly toast the nuts in a pan.
6. Scoop the ice cream into balls.
7. Arrange in dessert bowls or on plates.
Finishing
8. Pour the balsamic reduction over the ice cream.
9. Add the crunchy nuts.
10. Finish with chocolate shavings or a crisp biscuit, if desired.