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Scald the milk in a small saucepan over medium-high heat. Whisk together egg yolks and sugar in a small bowl until thickened. Add a pinch of salt and temper the eggs wit ha little hot milk. Stir remaining egg yolks into the milk and turn heat to low. Stir constantly until the custard thickens. Remove from heat and let cool slightly, whisking out the steam occasionally. Fold in Fustini's balsamic syrup. Press plastic wrap onto the surface of the custard, cover tightly and chill overnight.
Layer Custard Sauce, Whipped Cream, Balsamic Blueberries, Bavarian Strawberry Cream and macaroons or shortbread cookies in a decorative glass bowl or individual glasses. Serve cold.
Whisk the cream in a chilled bowl until slightly thickened. Add sugar and continue to whisk until just short of the hard peaks. Fold in Fustini's balsamic syrup. Refrigerate until ready to use.
Mix ingredients together and let sit at room temperature until ready to use.
Place strawberries and sugar in a large bowl and stir to combine. Allow fruit to sit for 30 minutes to macerate.
Place cold water and gelatin in a small bowl and let soften. Add boiling water and stir to dissolve fully. Stir gelatin and balsamic into macerated berries and refrigerate. Once the gelatin is slightly chilled, whisk the heavy cream in a large chilled bowl until slightly thickened. Add powdered sugar and continue whisking until thick. Fold the cream into the strawberries. Cover tightly and chill overnight.
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