Strawberry semifreddo with Balsamic Vinegar of Modena Ponti

Strawberry semifreddo with Balsamic Vinegar of Modena Ponti - Ponti

INGREDIENTS

fresh cream 2.5 dl
sugar for the semifreddo 110 g
sugar for the sauce 40 g
4 eggs
strawberries for the semifreddo 260 g
strawberries to garnish 200 g
Balsamic Vinegar of Modena Ponti 30 ml
Strawberry semifreddo with Balsamic Vinegar of Modena Ponti - Ponti

RECOMMENDED
PRODUCT

Strawberry semifreddo with Balsamic Vinegar of Modena Ponti - Ponti

PREPARATION

Mix the eggs with sugar and whip in the bain-marie, until thick and fluffy.
Keep whipping with the container surrounded by ice.
Process strawberries in a blender and whip cream.
When cold, add the processed strawberries and the whipped cream to the mix and pour in the moulds.
Freeze for at least four hours.
Before serving, garnish with the sliced strawberries Melt the sugar with some water in a non-stick pan, add the sliced strawberries and pour some Balsamic Vinegar of Modena Ponti on it.
Serve the semifreddo with the warm strawberry sauce.

Rich in history too

The Aceti Balsamici di Modena P.G.I. have their roots in the history of Rome and in the court of the Este family of Modena. An ancient tradition that continues today with methods that remain intact: the careful selection of grapes, the slow acetification of the must, the aging and refinement in casks of noble wood.

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