Vinegar as cold as ice
The vinegar market is booming - and has been for several years. Innovative manufacturers want to offer consumers variety and are therefore constantly developing new special kinds of vinegar. Without further ado, we have revolutionised the use of our vinegars and give you inspiration for VINEGAR ICE...
Popsicles
Ingredients: 200 ml WIBERG AcetoPlus, 300 ml water, 1-2 tablespoons WIBERG BASIC Dessert as desired Preparation: Stir and fill into desired moulds. Place the cinnamon stick in the middle and freeze.
Fruity Aceto gels
Ingredients: 300 ml WIBERG AcetoPlus as desired, 2 g agar-agar, 1 tablespoon WIBERG BASIC Dessert Preparation: Stir 100 ml AcetoPlus with agar-agar and bring to the boil briefly once. Stir 200 ml AcetoPlus with WIBERG BASIC Dessert and stir in the warm Aceto-Agar-Agar mixture. Then allow to cool thoroughly and pass through a fine strainer.
Cranberry-Mountain Pepper Sorbet
Ingredients: 300 ml WIBERG AcetoPlus Cranberry, 200 ml cranberry juice, 2 tbsp. cranberry jam, 1 tbsp. glucose, 15 grains of WIBERG Exquisite Tasmanian Mountain Pepper Preparation: Mix all the ingredients together, pour into a Pacojet beaker and freeze. Break open before use.
Mango Szechuan Sorbet with Prosecco
Ingredients: 200 ml Prosecco, 1 mango, 200 ml WIBERG AcetoPlus Mango, 2 tablespoons glucose, 10 grains WIBERG Exquisite Szechuan Pepper Preparation: Peel the mango and mix with AcetoPlus Mango, Prosecco, Szechuan Pepper and glucose. Pour into a Pacojet, freeze and tear open before serving.
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