These make a very elegant cheese course and are quite easy to prepare. You can make these ahead of time and they will puff up again when you place them back in the oven.
To make your own balsamic syrup bring the contents of a bottle to the boil and simmer until reduced by half, then leave to cool. We store ours in small squeezy bottles for convenience. I love to use it as it intensifies the flavour of the vinegar, making it thick and syrupy so it looks great when drizzled onto a plate.
A delicious recipe from the kitchen at Carton House