Cold Zabaione with Cherries and Balsamic Vinegar

Ingredients (serves 4)

For mascarpone

• 80 g mascarpone
• 40 g egg yolks
• 20 g sugar
• 10 g cherry liquor

For wine and Balsamic Vinegar jelly with cooked cherries

• 140 g red wine
• 15 g Organic Balsamic Vinegar of Modena IGP Red Label
• 35 g sugar
• 6 g unflavored gelatin
• 100 g cherries (without cores)
• 1/2 cinnamon stick

For zabaione (Italian custard cream) with moscato

• 40 g moscato (Italian wine)
• 50 g egg yolks
• 40 g sugar
• 2 g unflavored gelatin

Balsamic Vinegar caramel

• 90 g sugar
• 20 g  Organic Balsamic Vinegar of Modena IGP Red Label
• 20 g water
• 40 g biscuits

Whipped cream and cinnamon to garnish

Preparation

1. Beat egg yolks with sugar in a large bowl with electric beaters. Combine the obtained mixture together with mascarpone and stir gently by using a palette knife. Add cherry liquor.
2. Boil a blend of wine, Balsamic Vinegar (15 g.) and sugar together with cinnamon stick and cherries. Once boiling, wait for another 3 minutes. Drain cherries and keep the cooked blend. Pour gelatin (previously dropped in cold water) in the cooked blend and stir to melt. Avoid blend solidification.
3. In a double boiler, cook to 80 °C the moscato wine, egg yolks and sugar by whisking constantly. Once ready, add gelatin (previously dropped in cold water).
4. Cook to 150 °C sugar and water. Add Balsamic Vinegar (20 g.) and take away from the cooker.

Crumble biscuits and keep.

GARNISH: sprinkle the bottom of glass with crumbled biscuits. Pour in a layer of mascarpone by tilting the glass and keep a while in fridge. Then, place cherries with their jelly and keep in fridge until thick for about 20 minutes. End with zabaione and allow to harden. Garnish with caramel glaze, and serve with some cherries and whipped cream flavored with cinnamon.