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Panna Cotta with "Balsameda" Aceto Balsamico Jelly


Serves 4:
9 egg whites
1L (4¼ cups) fresh cream
200g (7oz) sugar
1 jar of Aceto Balsamico "Balsameda" Jelly


Heat the cream while mixing in the sugar. When it starts to boil, remove from heat and let cool. Whip the egg whites and mix with the cooked cream. Fill the single moulds and steam in a bain-marie for 1 hour in an oven at 180 ° C (350 °F). Serve and cover with Pedroni's Balsameda Jelly.