milk 100 g
sugar 70 g
cream 180 g
jelly 10 g
raspberry puree 200 g
Balsamic Vinegar of Modena PontiINGREDIENTS FOR THE JELLY OF BALSAMIC VINEGAR OF MODENA PONTI:
Balsamic Vinegar of Modena Ponti 100 g
sheet of isinglass softened 1/2 INGREDIENTS FOR THE PISTACCHIO SAUCE:
milk 125 g
sugar 50 g
fresh pistachios passed in a mortar until a paste is obtained 100 g
Boil the milk with half of the sugar; aside join the yolks with the other half of sugar, the jelly and a squeeze of Cognac. Pour the milk on it, and stirring it, put on the fire and cook as already did for the custard (without boil), in the end move everything to the colander. Hence cool down and embed the raspberry puree with cream, stirring gently. Pour the mixture inside the stencils with jelly and put it in the fridge for two hours. Join Balsamic Vinegar of Modena Ponti, the sheet of isinglass softened and some table spoon of water. Put on the fire and cook just for the necessary time, until the sheet of isinglass melt (the less the sheet of isinglass heats, the more Balsamic Vinegar of Modena Ponti will retain its scents) filter the mixture in a colander. Thus take the stencils and cover their bottom with jelly and make them coagulate in the fridge. Boil the milk with half of the sugar; aside join the yolks with the other half of sugar, the paste of pistachios and a squeeze of Brandy. In the end move everything to the colander and make everything cool down.
PRESENTATION OF THE DISH:
take out of the oven the bavarian on a plate, pour the pistachios paste around it and garnish with wild berries and mint tops.