Bavarian cake with Balsamic Vinegar of Modena
For the Bavarian cake :
- 110 gr of sugar
- 130 ml of fresh cream
- 4 egg yolks
- 1 sheet of isinglass
For the syrup:
- 50 ml of Balsamic Vinegar of Modena “Il Conte”
- 2 tbsp of sugar
- 1 tbsp of honey
Directions:
Whip egg yolks with some sugar in a steel bowl, cook in a bain-marie and keep whipping until the Zabaglione is obtained. Soak the isinglass in cold water, squeeze it and melt in the Zabaglione. Whip the cold cream and add it to the mixture.
Meanwhile mix the Balsamic Vinegar with sugar, honey and emulsifying agent until a fluid sauce is obtained.
Cover the aluminium moulds with Balsamic Vinegar sauce; add the Zabaglione and let it thicken in the fridge for about 30 minutes. Then place the Bavarian cake in the dishes and decorate with lines of the Balsamic sauce left.
