Balsamic Cream is suitable for dressing, stuffing and decorating all types of dishes, from appetizers to desserts.
This special product was developed at the beginning of the 1990s in collaboration with a team of international chefs who set the basic principles for a balsamic cream aimed at replicating the preparation techniques normally implemented in the recipes cooked in any professional kitchen, based on IGP balsamic vinegar of Modena, wine vinegar and apple vinegar.
The production process avoids carbonising sugars and thus leading to sour taste and to the controlled acidity depending on vinegar. The Balsamic cream velvet-like taste meets the flavours of truffle, basil from the Liguria region, vanilla, hot chilli pepper, soya with ginger, soya with washabi sauce, lemon, mango, chestnuts, raspberry, figs, dried tomatoes, peach and hazelnuts with pears.
The selection of ingredients for the creams is accurate, looking for pure raw materials, which are not toxic and dangerous for the health, thus avoiding any undesired or antagonist tastes to vinegar.
Studied as not to cover the dish flavour but to become the best component with the best flavour and taste, the Balsamic vinegar cream produced by Mengazzoli exhibit specific features, improving quality of flavours and tastes, but even enriching the dish appearance.
The unique decorating end of the bottle, 2 mm in size and the high product viscosity allows to precisely and rapidly decorate any dish with unique decorations and webs.