New experiments with desserts and ice cream
Aceto Balsamico di Modena PGI continues to surprise and expand its gastronomic horizons, making its way with increasing conviction into the world of pastry making. This innovative use highlights the product's extreme versatility and its ability to interact with different culinary languages, even in unusual contexts.
More and more pastry chefs are choosing to use Balsamic Vinegar of Modena PGI as an ingredient capable of balancing sweetness, enhancing raw ingredients, and adding aromatic complexity to desserts, leavened products, and spoon desserts. A prime example comes from the experience of pastry chef Marco Pedron, who recently experimented with the use of Balsamic Vinegar of Modena PGI in some sweet preparations.
In Marco Pedron's experiments, Balsamic Vinegar of Modena PGI becomes a technical as well as an aromatic ingredient: it is refined directly in the dough, as in the shortcrust pastry of the “Millefoglie Con Crema Pasticciera Alla Vaniglia, Lamponi e Aceto Balsamico di Modena PGI” (Millefeuille with Vanilla Custard, Raspberries and Balsamic Vinegar of Modena PGI), or used in structured preparations such as gels and reductions and in shortcrust pastry. It is also excellent in sablée, where it helps to balance the fat content, while when paired with chocolate it creates a measured contrast that enhances its depth and persistence. This technique aims for balance, enhancing each ingredient without overlapping.
Info e photo © www.consorziobalsamico.it
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