Press 1lb. of raspberries through a sieve; boil 1 cup of milk with a 1T. of sugar; beat two egg yolks to a froth with another T. of sugar, add a 1/8 - 1/4 tsp. cognac and stir in the warm milk. Return to the heat and left it cook down until the milk mixture coats the spoon. Remove from the burner and add Knox gelatine or a similar agent. Let cool, then stir in the raspberries and one cup of whipped cream. Heat 1/3 cup + 1 T. aceto balsamico tradizionale di Modena with enough gelatine to coat the sides of a pudding form. Fill with the Bavarese when set and store in the refrigerator for at least 6 hours. To remove the dessert from the form, immerse it in hot water and turn it out on a platter. It is a demanding dessert, and not cheap--but unforgettable!