Panna Cotta with Chianti reduction and balsamic vinegar

Panna Cotta with Chianti reduction and balsamic vinegar

Serves 4 People:
250 grams of milk, 250 grams cream, 100 grams demerara sugar, 3,5-4 grams of agar agar, 2-3 cardamom fruits, 1 tsp dried basil, a pinch of vanilla bean

Chianti Reduction:
375 ml of Chianti Red Wine, 75 grams of demerara sugar, Aceto Balsamico di Modena

Mix milk, cream, sugar, cardamom and basil in a pot and heat it slowly without bringing it to the boil. In the meantime dissolve the agar agar in 50 ml of cold milk and cook it for few mins until it thickens. At this point add it to the milk-cream-sugar mixture and blend well with a whisk. Pour into individual moulds and cool in a refrigerator.
Put Chianti wine and sugar in a pot and cook on a low flame until it obtains a syrup-like consistency (but not too thick)…
Empty the Panna Cotta onto individual plates and dress with the Chianti reduction and a few drops of Aceto Balsamico di Modena.