Citron Cream | Angel Food Cake | Balsamic Vinegar Reduction

Why These Flavors Work

The particular flavor of citron is unique and so subtle that it is not necessary to confuse those who eat it with either subtler or more frontal flavors; all that is needed is some acid, in this case reduced and sweetened balsamic vinegar, to enhance the flavor for the citron.



Assembly Procedure

  1. Line 10 rectangular molds measuring 5 cm/2 in wide by 10 cm/4 in long by 2.5 cm/1 in high with a strip of acetate. Place them on a flat half sheet pan lined with a nonstick rubber mat.
  2. Put a rectangle of angel food cake on the bottom of the mold. Put 10 g/.35 oz of candied citron of top of the cake in an even layer.
  3. Pipe the citron cream around and over the angel food cake to the top of the mold. Even it out with an offset spatula and freeze.
  4. Bring the pure white glaze to 35°C/95°F; meanwhile, put the frozen citron creams on a wire rack. Place the wire rack on a sheet pan lined with plastic wrap.
  5. Pour the glaze over the frozen citron creams to coat them completely. To prevent feet from forming at the bottom of the desserts, slide a small offset spatula under each dessert and slide it 5 cm/2 in in any direction while on the wire rack before the glaze sets completely. This will give it an even-looking base.
  6. Transfer the desserts to their display bases.
  7. Drizzle a thin, straight line, about 3 g/.1 oz, of the balsamic reduction across the top of the desserts. Wait until they are completely thawed before they are displayed. Thaw in the refrigerator.