Sunday, September 19, 2004

Recipe of the week

Parmesan ice-cream

Very simple recipe for what is really parmesan cream. We serve it in a quenelle as part of a vegetarian main course (photo here) but you could use it as part of a savoury tart (topped with roasted veg for example) or as a layer in a vegetable terrine. Maybe even include it in a cheese course.

Melt 4 parts double cream to 3 parts parmesan cheese (with a tiny pinch of paprika + teaspoon of balsamic vinegar) over a bain-marie. Take care not to overheat or it will split.
When completely melted, cool + put in fridge until firm. That's it.


Post a Comment

<< Home