Parmigiano Reggiano ice cream with white grapes, pear and Traditional Balsamic Vinegar


Ingredients (for 6):

150 g Parmigiano Reggiano cheese

250 cl fresh whipped cream

Black pepper

2 pears

1 white grape’s cluster

Duke’s Traditional Balsamic Vinegar of Modena Extra-vecchio

6 slices of bread




Put the Parmigiano Reggiano cheese (grated) in a bowl, preferably made of steel, and unite the whipped cream mixing up continuously. Cooking heat in a bain-marie for about 8 minutes, mixing up to get a creamy consistence. Then filter the cream through a strainer, pepper it, and allow to cool in the refrigerator for at least 12 hours. Just before to serve, wash the grape and divide it into 6 small clusters. Wash the pears and cut them in slices. Remove the crust from the slices of bread, cut them into triangles and do toast them in the oven. Serve the ice cream with the special positioner or with two spoons wet with cold water and prepare a little ball on every flat. Season the ice cream with some drop of Duke’s Traditional Balsamic Vinegar of Modena, decorate with the slices of pear and the clusters of grape and serve with the croutons of toasted bread.

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