Consortium recipes, Desserts

Orange aspic with a heart of Port and foam made with Aceto Balsamico di Modena PGI


800g oranges

250g sugar

250ml Port wine

150ml heavy cream

150ml Aceto Balsamico di Modena PGI

100g isomalt

25g gelatin in sheets


Author: Ruben Biagi

Peel the oranges and cut them in slices, soak the gelatin sheets in cold water to soften them. Add the orange juice and cool in a chiller. Prepare the heart of Port and add it to the remaining orange juice. Let it rest in the chiller.