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Balsamic condiment with vanilla from Papua New Guinea
This balsamic cream with vanilla from Papua New Guinea is a unique and surprisingly subtle seasoning that will sublimate all your dishes and desserts.
Vanilla from Papua New Guinea associated with balsamic from Modena deliver an extremely fine aroma.
When the vanilla from Papua New Guinea meets the balsamic from Modena
Some advice from our master vinegar maker Frédéric Chaix
Frédéric Chaix, Master vinegar maker
Very tasty and subtle, the balsamic cream xith vanilla from Papua New Guinea will become indispensable to pice up your everyday cooking.
More than 100 000 bottles sold after tasting at our culinary trade fair stands.
Created by our master vinegar maker Frédéric Chaix.
Thanks to the pump dispenser you can easily dose the balsamic cream. You can use it in your salads and vinegar dressings. It can be used in traditional cooking as well as in gastronomic cuisine: fresh vegetables, steamed vegetables, white meat, red meat, fish and sauces.
The balsamic vanilla cream can also be added a couple of minutes before the end of cooking.
Scallops and candied onions with a balsamic vanilla sauce
- Preparation time: 50 minutes
- Cooking time: 35 minutes
- Guests: 4 people
Very subtle, the balsamic and vanilla condiment spices up your scallops with great delicacy. Enjoy!Try some more recipes?
Balsamic vinegar from Modena, Bourbon vanilla pods from Tahensis Papua New Guinea
150ml pump dispenser
The balsamic condiment with vanilla can be stored at room temperature.