Panna cotta with raspberries

– 500 ml cream
– 100 g caster sugar
– 1 vanilla pod, split lengthways
– 1 leaf gelatine
– raspberries, to serve
– Traditional Balsamic Vinegar DOP

Put the cream, sugar and vanilla pod in a saucepan and slowly bring up to a simmer. Turn off the heat and leave to infuse. Meanwhile put the gelatine leaf into a bowl of water. After 3-4 minutes it will have softened completely. At that point, take it out of the water and put into the saucepan with the hot cream. Whisk gently until the gelatine dissolves, if the cream has cooled down too much you might need to reheat it slightly with the gelatine. Pour into little ramekins, pretty glasses, little cups or whatever you fancy. Leave for 2 hours in the fridge to set. Serve with raspberries or some gorgeous sweet strawberries and few drops of Traditional balsamic vinegar DOP Extra Old. We suggest: Giorgio Primo Reserve Cherry.

Ice cream with Balsamic Vinegar

Serving 4 people:
– 500 gr milk or cream ice cream
– Aceto Balsamico Tradizionale di Modena D.O.P.

In 4 large cups fill with the ice cream, pour on each cup 1 or 2 tea spoon of Traditional Balsamic Vinegar of Modena Extra Old or Extra Old Giorgio primo Riserva Cherry. Allow some minutes and serve. Extra Old Traditional Balsamic Vinegar with ice cream is a strange but wonderful partnership that brings surprising sensations to the palate.

Strawberries with Balsamic Vinegar

Serving 4 people:
– 500 gr. strawberries
– 50gr. di sugar
– Aceto Balsamico Tradizionale di Modena Extra Old

Clean and dice the strawberries or berries. Arrange in a bowl, dress with a spoonful of Balsamic Vinegar, and sugar to taste. Let rest for 3 minutes, then mix well and serve in individual cups.
Ice cream (preferably plain or vanilla) is a good match.