Caramelized Rosemary Cream with Old Aceto Balsamic Vinegar

Cut in half lengthwise, add to the boiling milk and set the milk mixture aside with the lid closed. After thirty minutes, remove the stem, scrape out the seeds and add them to the mixture. Let the mixture boil briefly.

In the meantime, beat the sugar with the egg and the egg yolk until creamy. Add the boiling milk mixture. Form the rosemary sprig into the hot mixture and let it stand with the lid closed for thirty minutes so that the aroma can develop.

Strain through a sieve. Divide the mixture evenly into ear pans. Put the pans in the oven heated to 130 °C and let them set for about 25 to thirty minutes. Remove from the oven and cool the pans. Chill everything together thoroughly in the refrigerator. Orange chips: Cut the washed orange, unpeeled, into paper-thin slices. Line a baking sheet with tin foil and spread the orange slices evenly on it. Dust with powdered sugar and then place the baking tray with the oranges in the oven heated to 130 °C. Dry the orange slices. Dry the orange slices until the sugar layer is slightly glazed, or even better, a little caramelized.

Arrangement Set the infrared grill (or the top heat) of the oven to maximum. Sprinkle the brown sugar through a sieve over the rosemary cream. Caramelize briefly 10 cm below the heat source – under constant control. Decorate the cream with fruits and berries, sprinkle with mint and rosemary.

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