Raspberry Cream with Balsamic Jelly and Pistacchio Egg-Nog
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
