Gelato di Parmigiano
Preparation: about 15 minutes plus 6 hours' freezing
Recipe grading: easy
This unusual starter used to be served later in the meal, replacing the cheese course. As an appetizer, it goes very well with thin slices of prosciutto (Parma ham).
2 cups/16 fl oz/500 ml light/single cream
3 cups/12 oz/350 g. freshly grated parmesan cheese
Salt to taste
Dash of cayenne or chile pepper
Mix the cream with the parmesan, salt and pepper in the top of a double boiler or in a heatproof bowl. Cook over simmering water until the cheese is completely melted. Remove from the heat and set aside to cool.
Pour through a sieve to strain.
Pour the resulting liquid into an ice cream maker and process as directed.
If you don't have an ice cream maker; pour the liquid into a freezerproof container and freeze, stirring at intervals as the mixture thickens and freezes.
After 3 hours in the freezer, take the mixture out and transfer to a food processor. Blend until smooth, then replace it in the freezer. Repeat this process after another 3 hours' freezing.
Serve with an ice cream scoop or a tablespoon.
Suggested wine: a dry or medium, lightly sparkling red (Lambrusco di Sorbara).
Flavors of Italy: Emilia Romagna
By Rosalba Gioffrè
Time Life Books, 1999
Color photos throughout
Recipe reprinted by permission.
This page created October 2000
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