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Crema de Balsámico del Romero y ajo

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Ingredients for 4 servings:

  • 4 tbsp powdered sugar
  • 600 ml balsamic vinegar
  • 300 ml red wine
  • 4 cloves garlic
  • 2 tsp rosemary (not powdered)
  • 500 g tomatoes, if desired
  • 1 bunch of spring onions, if desired

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Balsamic cream with rosemary and garlic flavor

Heat the powdered sugar in a medium saucepan, then add the balsamic vinegar and wine (careful, it will splash!!). Mix everything well, add the garlic and rosemary, and bring to a boil briefly. Then simmer for about 15 minutes, stirring constantly (the liquid should be a little thicker than before). Now pour into a bottle and let cool for about 1 hour (not in the refrigerator). Meanwhile, slice the tomatoes and place them on a platter. Sprinkle the spring onions over the top and, once cooled, spread the crema on top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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