Orange aspic with a heart of Port and foam made with Aceto Balsamico di Modena PGI
250ml Port wine
150ml heavy cream
150ml Aceto Balsamico di Modena PGI
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.