thanks again for the pics Nicole….
I was told that aged balsamic & vanilla ice cream went well so what the heck, the only way to find out is to try it.
Of course, the best balsamic vinegars come from Modena - everyone knows that right? 
This one was brought back during my recent trip to Tuscany, and my friend Tony Sasa was the person distributing this in Florence. Retail price in Italy: Euro70/bottle of 100ml….so each ml costs RM3.50!!!!
Anyway, the recipe requires 2 table spoons of 25 year old balsamic to be drizzled on top of the vanilla ice cream. At Tasting Room, they only serve the best ice cream so we had a movenpick vanilla ice cream which had natural vanilla pods infused in it.
The balsamic as the ice cream topping. So we have just increased the value of this dish to RM30
The 25 year old balsamic is unlike any balsamic. Yes, there is ample acidity still but it has such elegant hints of sweet raisins and sultanas. The combination of both would appeal to those who don’t really like sweet dessert because the balance it gives the sweet ice cream really makes this into another dish. The ice cream also tones down the acidity of the balsamic a little but the combination was fantastic. You have to try this!
It’s a little bit like chilli padi (but not taste wise)- very unassuming bottle but packed with fantastic and strong flavours.
This self declared 24 year old “25 year old balsamic vinegar” ambassador….come to think of it, this bottle of balsamic is a little older than her!
A few of my blogger friends over for dinner at Tasting Room (Left: William & Su Ling, Right: me & Nicole)
Too bad for that! Anyway, I would like to take this opportunity to arrange the glorious dinner for me too! And I’ve written a blog post on it here: 
