By Laura Santtini •
Parmigiano Reggiano Ice Cream with Balsamic Strawberries & Black Pepper
Ingredients: Serves 4-6
- 500ml whipping cream
- 115g golden organic granulated sugar
- 115g finely grated Parmigiano Reggiano cheese
- 800g ripe strawberries chopped
- freshly ground black pepper
- 1tbsp good aged balsamic vinegar
Bring the cream to the boil with the sugar, stirring constantly, then remove from the heat and add the grated Parmigiano Reggiano cheese, stirring until it melts. Allow to cool then scrape into a freezer box, cover and freeze overnight.
Serve with chopped strawberries, a grinding of black pepper, drizzle of sticky balsamic vinegar and a 100% cacao & Parmigiano Reggiano wand.
Grissini Wands / Magic Fingers
- 100g good quality white chocolate
- 1 pack of thin grissini
- 1 handful of grated Parmigiano Reggiano
- 1tsp crushed black pepper corns
Melt chocolate over a bain-marie, dip wands in the chocolate and then sprinkle with a little Parmigiano Reggiano and crushed black peppercorns. A pinch of lavender also works wonderfully with this combination. Leave to dry in a cool place standing upright in a row of glasses.
Cook’s tip: This brilliant recipe was given to me by award winning gelato enthusiasts Robin and Caroline Weir. With origins in the 17th century, this recipe is an ingenious way of getting ‘savoury deliciousness’ to cross the line into sweet indulgence. It is a very hard line to cross, but once crossed, there is no going back. Serve with one of my Parmigiano Reggiano grissini wands and you will have your guest spellbound for weeks.