Custard shot, strawberry dices, white chocolate and cherry top with Dark Chocolate Balsamic vinegar Cream

Separate the yolks from the egg-whites. Beat 4 yolks with 3 spoonfuls of sugar until  frothy. Set aside in a bowl.

Put milk with sugar, lemon rind, orange rind and a stick of cinnamon in a pot. Take it to medium heat and be careful not to let milk boil.

Set aside and drain. Then, pour the milk slowly into the bowl with the yolks. Mix well without stopping stirring.

When the mixture is compact, take it to low-medium heat again. Stir until obtaining a homogeneous cream, do not let the mixture to boil to avoid milk curdling.

The secret of this stage is that the froth on the surface should disappear. To do that, do not stop stirring to obtain a homogeneous and smooth cream.

We suggest draining the cream when it is ready.

Melt the chocolate and mix it with the whipped cream. Add it to the shots. Allow to stand in the fridge for 1 hour.

Wash and dice the strawberries.

When chocolate is cold, put the strawberries on the top and then, add the cold custard. Add a cherry and a little Sibari cream.

Custard shot with Dark Chocolate Balsamic Vinegar Cream

Balsamic Cream ideal for:

Fruits | Red Meat


  • 500 ml whole milk
  • 1 orange, 1 lemon
  • 2 egg yolks
  • 160 gr sugar
  • 1 cinnamon stick
  • 100 gr strawberries
  • 100 gr chocolate
  • 50 ml whipped cream
  • 5 cherries
  • 15 ml Sibari Chocolate Vinegar Cream

  • Difficulty


  • Cost

    Low (0,45 € per portion)

  • Preparation

    35 minutes

  • Season

    Balsamic Cream ideal for: