The new home-cooking (chef cooks have been using it since long) 'trend' right now is "Balsamic Cream". Most big Swiss supermarkets (Migros, Coop, Manor or Globus) and speciality stores carry that Italian delicacy. You can find either the white or dark versions which come in a wide variety of flavors (lemon, fig, raspberry, etc...). And, although, I know basamic vinegar since long, I have been buying that "Cream of Balsamic Vinegar" only since a short while...
Made from Balsamic Vinegar, "Balsamic Cream" is obtained by combining together concentrated grape must and aged balsamic vinegar. It is a rich creamy reduction which lends itself to numerous culinary uses, thus making it very appealing.
This and fruity gourmet sauce is fantastic when used for basting and marinading meat or fish, flavoring dishes, seasoning salads or vegetables and decorating plates. It is even spectacular when drizzled over cheese (parmesan, cream cheese, ricotta, etc...) and desserts such as ice cream, cakes, tarts or fresh fruits.
It's perfect balance of sweet as well as tart flavors and perfect density make it an ideal ally in the kitchen. With "Balsamic Cream", you'll feel like a chef and will help you let your creativity loose!