Flavors and Recipes

Strawberry hotcold with Balsamic Vinegar of Modena IGP PONTI

Easy x4

Mix the eggs with the sugar and beat in a double boiler until thick and fluffy. Continue to beat in a container surrounded by ice. Reduce the strawberries in a blender and whip the cream. When cool, add the strawberry cream and whipped cream (to the egg mixture and sugar) and pour into molds. Take freeze for at least four hours. Before serving, garnish with sliced strawberries. Melt the sugar with a little water in a non-stick pan, add the sliced strawberries and pour a little balsamic vinegar of Modena PONTI over. Serve the semifrio with hot strawberry sauce.

2.5 dl of fresh cream,
110 g of sugar for the semifrio
40 g sugar to the sauce, 4 eggs

260 g strawberries for semifrio
200g strawberries for garnish
30 ml of Balsamic Vinegar of Modena PONTI