White balsamic glaze (crema)

White balsamic vinegar reduced to a thick consistency, light golden and glossy, with a sweet-sour taste, for mozzarella, white fish and fruit without staining.

White balsamic glaze (crema) is white balsamic vinegar reduced to a thick syrupy consistency (often with a thickener), light golden, glossy, with a concentrated sweet-sour taste without the dark colour of regular balsamic. It is drizzled over mozzarella and white fish, chicken breast, asparagus, fig, peaches, strawberries, ice cream and cheeses without staining the dish, and used to draw patterns on the plate.

Recipes with this ingredient

Seasonal Vegetable SaladEuropean cuisine | Salads

Vladimir Chistyakov, brand chef of the Grace Bistro restaurant, shared the recipe with us.

The perfect summer saladAuthor's cuisine | Salads

Vladimir Chistyakov, chef of the Buro TSUM restaurant, shared the recipe with us.

Vegetarian pizza with sprouted buckwheat crust and sunflower seedsItalian cuisine | Pasta and pizza

Vegetarian pizza with a crust made from sprouted buckwheat and sunflower seeds is a true culinary masterpiece inspired by Italian cuisine but reimagined in the spirit of healthy eating. Its base is a light, crispy crust with a nutty flavor and delicate texture. The filling includes juicy tomato rings, tangy olives, soft tofu, and fresh lettuce leaves that create a balance of flavors complemented by white balsamic cream and crunchy pumpkin seeds. This pizza is perfect for those who appreciate healthy and delicious food. Thanks to the sprouted buckwheat, it is rich in nutrients, easily digestible by the body, and provides a feeling of lightness. It can be served as a main dish or a stylish appetizer to surprise guests with its unusual combination of ingredients.

Chicory and grapefruit salad with honey-balsamic dressingEuropean cuisine | Salads

Chicory and grapefruit salad with honey-balsamic dressing is a harmonious blend of freshness and sophistication. Chicory, known for its slight bitterness, pairs beautifully with the sweet-tart grapefruit, creating an interesting contrast. The honey-balsamic dressing softens the bitterness of the chicory and adds richness to the dish. This salad has European roots and is often served as a refined gastronomic experiment that reveals a wealth of flavor nuances. Its lightness and freshness make it ideal for a summer lunch or elegant dinner. A sprig of mint adds the finishing touch, transforming ordinary ingredients into a true culinary masterpiece. It pairs wonderfully with dry white wines and serves as an excellent complement to fish dishes.