Ingredients

• 300 g of single cream
• 4 egg yolks
• 60 g of sugar
• 0.3 g of saffron pistils
• 1 slice of 1 mm thick Prosciutto di Modena

Preparation

Pour the cream into a saucepan with the saffron and bring to the boil. Meanwhile, in a bowl, mix the egg yolks with the sugar. When the cream comes to the boil, add the egg and sugar mixture, mixing until it reaches a temperature of 84°C. Chill in the refrigerator and then place it in an ice cream maker to make a sorbet.

Cut the Prosciutto di Modena into strips and fry gently with a small amount of oil in a non-stick pan until crisp.

Plating up and presentation. Place a ball of sorbet in the centre of a soup bowl, sprinkle over the crispy Prosciutto di Modena and decorate with extra old traditional Modena balsamic vinegar and some saffron pistils.