Sunday, August 22, 2010

Appetizer/CHEESE COURSE: Parmigiano-Reggiano "Ice Cream"

1 cup heavy cream (237 ml)
2 cloves garlic, peeled and sliced in half lengthwise
1/4 t nutmeg
2 cups grated Parmigiano Reggiano (160 g)
Aged balsamic vinegar, the older the better

Multigrain raisin or crusty French bread
Red grapes, Pear or apple slices, walnuts, spicy greens such as arugula

Bring cream, garlic, nutmeg to a boil in a heavy saucepan over med-hi heat, watching constantly.  Remove garlic from cream.  Add cheese, 1/2 cup at a time, stirring constantly until all the cheese is incorporated.  Continue stirring until cheese is melted, about 1 min.  Remove from heat, pour into shallow heat-resistant dish and cool to room temp.  Cover dish and refrigerate until cheese stiffens.  Scoop portions of "gelato" with an ice cream scoop onto 6 salad plates.  Garnish with accompaniments.  Drip a few drops of balsamic vinegar over "gelato" and serve.

This is so easy and gets rave reviews because of the presentation.


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