Balsamic frozen yoghurt with strawberries
Traditionally fermented and aged balsamic vinegar from Modena or Reggio Emilia in Italy is a very special condiment indeed. Whole pressed late-harvested grapes complete with juice, skin, seeds and stems (also called grape must) are cooked over a direct flame until reduced by half, then left to ferment naturally for up to three weeks. The concentrate is then matured and further concentrated for a minimum of 12 years in a “batteria,” or a minimum of five successively smaller ageing barrels. The delicious complex and tangy sweet flavour might be ruined if the vinegar is heated and it is most likely also too special (and expensive!) to use in salad dressings. Try drizzling it on gorgeous fresh strawberries or in this refreshingly different ice cream.
Serves 4 – 6
500ml (2 cups) organic goat or sheep yoghurt
2 1/2 tablespoons good quality aged balsamic vinegar plus extra to serve
pinch of coarsely ground black pepper
45 – 60ml (3 – 4 tablespoons) raw honey, or to taste
a large handful of fragrant strawberries per person
- Mix together the first four ingredients. Freeze in an ice cream maker according to the manufacturer’s instructions, or place in the freezer and whisk (preferably with an electric whisk) ever half hour until firmly frozen.
- When the ice cream has reached the perfect consistency, serve with sweet strawberries and a drizzle of balsamic vinegar.