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Honey jelly with Balsamic Vinegar of Modena Ponti and wild strawberries


Honey jelly with Balsamic Vinegar of Modena Ponti and wild strawberries

Honey jelly with Balsamic Vinegar of Modena Ponti and wild strawberries
Ingredients
INGREDIENTS FOR THE RASPBERRIES SAUCE (100 g):
raspberries 100 g
sugar 40 g
lemon juice 1 tea spoon


INGREDIENTS FOR THE CUSTARD (320 g):

milk 45 cl
flour 40 g
5 yolks
sugar 100 g
1/2 vanilla stick


INGREDIENTS FOR THE HONEY JELLY (280 g):

acacia honey 80 g
Balsamic Vinegar of Modena Ponti 30 drops
ater 20 cl
1 vanilla stick
1/2 jelly sheet (3,2 g)
wild strawberries 80 g

Preparation
Mix the ingredients for the raspberry sauce and process them in a blender. Sieve the sauce and pour in 4 bowls. Freeze them. Boil the milk with ½ vanilla stick for the custard. Whip the yolks and sugar to get a light-yellow mix. Add the flour and half of the boiling milk. Mix carefully and pour in the pan containing the milk. Cook on low heat, keep stirring for 7 minutes. Pour in a salad bowl, cover with some food wrap film and refrigerate. Prepare the honey jelly, warm up the water, the vanilla stick and the honey, add 50 g Balsamic Vinegar of Modena Ponti. Soak the jelly sheet in cold water and add it to the mix. Mix the custard with the whipped cream. Take the bowls out of the freezer and pour the custard in them. Lay the wild strawberries, cover with the slightly thickened honey jelly. Refrigerate for 2 hours and then serve.