Balsamic Jelly with Bell Pepper Fondue

Ingredients

• 1 cup balsamic vinegar
• 2 oz agar-agar powder
• 1 tsp sea salt
• 2 red bell peppers
• 2 oz potato starch
• 2 tbsp granulated sugar (optional, for coating)

Preparation

1. Reduce balsamic by half; whisk in agar-agar, pour into a mold, and chill until set.
2. Blend peeled, deseeded peppers raw; strain fine. Whisk in potato starch to reach a nappe/fondue consistency.
3. Cut jelly into cubes, optionally toss in sugar for sparkle, and serve with the pepper fondue.

🍷 Wine Pairing

Ziobaffa Organic Sangiovese 2017 — bright cherry and herbs play well with sweet-tart balsamic and roasted pepper notes.

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Nutrition Facts (per serving)