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Orange aspic with a heart of Port and foam made with Aceto Balsamico di Modena PGI
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    • Consortium recipes, Desserts

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

    Ingredients

    800g oranges

    250g sugar

    250ml Port wine

    150ml heavy cream

    150ml Aceto Balsamico di Modena PGI

    100g isomalt

    25g gelatin in sheets

    Preparations

    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.