Elegant Raspberry & Pistachio Delight

Chef: Igles Corelli Restaurant: Trigabolo - Argentina 

Ingredients:

70g sugar

2 egg yolks

180g cream

10g gelatin

200g puree of raspberries

Preparation:

Boil the milk with half the sugar

In a bowl, beat egg yolks, gelatin and dash of cognac into the rest of the sugar

Pour in the milk and continue to beat the mixture

Put on a low gas cook till it thickens to a custard consistency (but it must NOT boil)

Sieve it and stirring it gently, pour into the molds with the jelly and put them into the refrigerator for two hours

Balsamic vinegar Jelly: 100g of Modena's Traditional Balsamic Vinegar; Clear Gelatin

Mix the vinegar and gelatin with a couple tablespoons of water, warm over the gas to melt the gelatin (the less vinegar heated, the better, to preserve its fragrance to the full)

Sieve the jelly and fill the bottom of single portion molds

Put molds in the refrigerator

Pistachio Sauce: 

124g of milk

50g of sugar

1 egg yolk

100g of fresh pistachios prepared in your blender to a smooth paste

Preparation: Boil the milk with half the sugar

In a separate bowl, beat together the egg yolk, the pistachio sauce, the sugar and a dash of brandy

Sieve the sauce and allow to cool

Preparing the dish:

Unmold the raspberry puddings and place on a plate

Pour the pistachio sauce around them and garnish with wild fruit and spearmint