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Ice Cream with Strawberry Sauce, Millet Brittle, and Balsamic Vinegar of Modena Drizzle

Serves 4


  • 300g ripe strawberries

  • 80g sugar

  • 400g vanilla or sweet cream ice-cream

  • Balsamic Vinegar of Modena PGI

  • 60g puffed millet or amaranth

  • 80g sugar


  1. In a copper or aluminium pot, heat up the sugar with a spoon of water.

  2. When the sugar starts caramelising, pour the puffed millet and stir quickly to coat all the kernels. Continue cooking over low heat whilst stirring until the kernels are nice and caramelised, well separated.

  3. Spread them on a sheet of baking paper and allow to cool.

  4. Blend the strawberries with sugar and 1 spoon of Balsamic Vinegar of Modena PGI. Sieve the sauce.

  5. Prepare the glasses pouring some strawberry sauce on the bottom, the ice-cream, another layer of strawberry sauce and a spoon of aged Balsamic Vinegar of Modena PGI. Finish with caramelised millet and serve.

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