tania rosas

1 Photos
Select File

Validate Cancel
Recipe of Basil cake and lacquered grapes in balsamic vinegar reduction

Basil cake and lacquered grapes in balsamic vinegar reduction

1h 40 mins
20 mins
Super List
Upload a picture
To print
Creamy and light dessert that delights even the most demanding palates
Learn more about tania rosas


4 portions
  • 70 grams butter
  • 110 grams sugar
  • 2 egg yolks
  • 100 grams flour
  • 100 milliliters milk
  • 10 grams cornstarch
  • 3 branches basil, cool
  • 100 milliliters whipping cream
  • 4 grams gelatin
  • 32 grapes, big
  • 200 milliliters orange juice, natural
  • 100 milliliters balsamic vinegar


Preheat the oven to 180 ° C.
Beat the butter with 40 g of sugar until acremar. Add a yolk to the smoothie, until a homogeneous mixture is obtained.
Add the flour to the previous mixture and knead until obtaining a smooth consistency. Extend the dough with a thickness of 5 mm.
Cut into rectangles of 5 x 8 cm and arrange in a tray with waxed paper. Bake for 10 minutes or until the cookie is ready, taking care not to burn and reserve.
Place on low heat the milk with the basil
In another bowl, beat the other yolk with the starch and sugar until the yolk changes slightly. Pour a little of the hot milk over the egg mixture and stir, this is done to avoid lumps. Empty the egg mixture over the remaining milk (even over the fire) and continue beating with a balloon until obtaining a thick consistency.
Empty in a bowl, cover with plastic wrap and let cool.
Sprinkle in the form of rain the grenetna on the 2 tablespoons of water to hydrate it.
Assemble the whipping cream to the point of snow and refrigerate
Melt the grenentina in a bain-marie. Add the grenetina to the basil cream and mix perfectly. Mix the basil cream with the whipped cream in an enveloping way.
To a square mold of 15 x 15 place waxed paper in the base of the same to facilitate the desmoldado.
Empty the mixture of the creams in the mold and freeze for at least 1 hour.
For lacquering in a Teflon pan place 50 g of sugar with orange juice and balsamic vinegar.
Cook over medium heat without stopping moving, using a wooden shovel, to obtain a thick consistency like honey. Bathe the grapes in balsamic reduction and reserve.
Once the mixture of the creams is frozen cut into rectangles a little smaller than the cookies. Place the creamy on top of the cookie. Place the lacquered grapes in an orderly manner. Decorate the dish with a little bit of reduction. Let the dessert take a little temperature to thaw slightly and obtain the desired creamy consistency.


One serving is served on a plate accompanied by a little more reduction.


Do not suddenly add hot milk to the yolk mixture with starch. You can add more basil if you want to intensify the flavor of it. It may or may not be decorated with a chocolate curl.

Did you cook this recipe?

Print recipe for:

Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (0)
Be the first to give a rating

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.


6 Donuts of Flavors


4 Hot Chocolates


Cake Pops


Panqué Style Fruit Cake