Parmesan Ice-Cream
This recipe was published in Vogue from an Italian restaurant in Melbourne Australia (Caffe e Cucina). They serve it with pesto, olive oil, grissini sticks and pear slices as you would a cheese platter - very unusual. Would certainly be a conversation piece!
Step-by-step instructions
- 1
Combine 150g parmesan and 200ml cream and set aside in warm place until parmesan is almost melted.
- 2
Whisk eggwhites to soft peaks, add remaining cream and whisk till stiff.
- 3
Stir in remaining parmesan into warmed parmesan mixture and then fold gently into eggwhiote/cream mixture.
- 4
Pour mixture into airtight container and freeze.
- 5
To serve: Spoon parmesan ice-cream into a ramekin dish and serve alongside a ramekin of pest drizzled with olive oil, and with grissini and slices of nashi pear!
- 6
Oh my!
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