Ellsey's Vinegars are full of pure, natural goodness, try some of these ideas for your dessert.

Vinegar Pie

Melon Sorbet

Mascarpone Mousse

Rhubarb, mascarpone

Vinegar Pie

Prep Time: 10 minutes

Cook Time: 50 minutes

Ingredients:

4 Eggs
1-1/2 Cups Sugar
1/4 Cup Butter or margarine, melted
1-1/2 tbsp. white distilled vinegar
1 Tsp. Vanilla extract
9-inch Frozen pie shell, defrosted


Preparation:

Preheat over to 350ºF.

In a large mixing bowl, combine eggs, sugar, butter, vinegar and vanilla; mix well.

Pour into pie shell.

Bake until firm, about 50 minutes.

Cool on a rack.

Serve garnished with nuts or whipped cream, if desired.

Makes 6-8 slices.

Melon Sorbet

Ingredients:

3 Ripe sweet melons, halved and de-seeded
4 oz. Icing sugar, sifted
6 tbsp. White wine vinegar
2 lge Egg whites

Preparation:

Scoop flesh from melons and place in a food processor with sugar and vinegar.

Blend to a purée.

Place in a freezer-proof container, cover and freeze for 4-5 hours.

Whisk egg whites until stiff, then blend with mushy sorbet.

Freeze until solid.

Let stand at room temperature for 10-15 minutes before serving.

Mascarpone Mousse with Ellsey’s Balsamic Vinegar Caramel

Prep Time: 20 minutes

Ingredients:

Serves 4

5 oz (150 g) mascarpone

3 egg whites

1/3 cup (80 ml) double cream

2 heaping tbsp icing sugar

2 tbsp white sugar

6 tbsp (100 ml) Ellsey’s Balsamic vinegar

Preparation:

Whip cream, adding 1 tbsp icing sugar

Mix mascarpone and whipped cream in a large bowl until well blended and slightly foamy

Add the second tsp icing sugar and mix

Beat egg whites until stiff

Delicately fold egg whites into mascarpone cream, taking care not to break egg whites Use a spatula to lift and mix egg whites

Mix Ellsey’s Balsamic vinegar and sugar in a frying pan

Bring to a boil and reduce to caramel consistency

Let cool

Place a dollop of mascarpone mousse onto a plate and drizzle Ellsey’s Balsamic vinegar caramel thinly over entire plate.

Rhubarb, mascarpone and red wine vinegar ice cream

Ingredients:

800g champagne rhubarb, washed and roughly chopped

50g caster sugar

150ml red wine

500g mascarpone

pinches salt

2 tsp Ellsey’s red wine vinegar

1 tbsp orange liqueur

6 tbsp cold water

seeds from 1 vanilla pods

Preparation:

Line a litre capacity terrine mould or loaf tin with cling film.

Place the rhubarb, caster sugar and red wine into a non-reactive saucepan and bring to the boil.

Reduce the heat and simmer until the rhubarb has reduced and become quite thick and pulpy.

If necessary, push the mixture though a sieve (this step should not be needed if young champagne rhubarb is used). Remove from the heat and leave to cool.

In a separate bowl, mix the remaining ingredients together and beat until smooth.

Spread a layer of the mascarpone cream evenly across the base of the mould. Follow with a layer of the rhubarb puree. Repeat the layers until both mixtures are used up.

Using the back of a spoon, level the surface and then tap the mould briefly but firmly onto a work surface to knock out any air bubbles. Cover and freeze.

Remove the terrine from the freezer 20 minutes before serving, turn out onto a serving plate and serve with sliced rhubarb that has been cooked briefly in a little red wine and sugar.