TRAVEL NOTES

This is a journey through flavors culminating with balsamic vinegar. Each guest is served a small bowl of soft sbrinz foam, together with five teaspoons filled with flavored nectars, in a crescendo of notes from a light sweet-sour to a full-bodied Traditional Modena Balsamic Vinegar aged 25 years. The guest shall dip each teaspoon, starting with the passion fruit sugar, in the soft foam, then bring it to the tongue to enjoy the combination of flavors. An intriguing game, like a journey to a faraway place.

Ingredients for 8 people

For the fondue:

200 g milk
100 g cream
150 g aged sbrinz
20 g flour
2 g dried mushrooms, finely ground
10 g dill
5 g rock salt

200 g milk

For the teaspoons:

50 g sugar
150 g passion fruit juice
Reduce to 150 g, thicken with 2 g corn flour

50 g sugar
150 g raspberry purée
Reduce to 120 g

50 g sugar
100 g red wine vinegar
250 g red wine
Reduce to 100 g, thicken with 4 g corn flour

20 g sugar
10 g honey
200 g orange juice
1 g orange peel
Reduce to 100 g, thicken with 4 g corn flour

20 g Traditional Modena Balsamic Vinegar, aged 25 years

Preparation

1. Prepare the syrups. For each of the four syrups, heat the sugar to the point of petit boulé. As soon as the sugar is ready, pour in the required juice and thicken as described. Where required, thicken the syrup with the corn flour. Let cool.
2. Prepare the soft sbrinz foam. Bring to the boil 200 g milk, thicken with the flour melted into a few drops of water, add the sbrinz, let it melt and mix thoroughly to obtain a fondue. Warm up 200 g milk and beat it with a hand blender. Put the fondue on the bottom of eight small bowls; top with the milk foam and dress with the dill, the dried mushrooms and the rock salt.
3. Serve the bowls accompanying each one with five teaspoons (four with the flavored syrups and the final one with the Traditional Balsamic Modena Vinegar).