Parmesan Ice Cream with Beet Marmalade
Baking and Desserts • European
Description
Parmesan Ice Cream with Beet Marmalade
Ingredients
- 10% cream 15 fl oz
- Sugar 20 oz
- Grated Pecorino Pepato Cheese 5 oz
- Gelatin 2 pieces
- Beetroot 0 lbs
- Red Wine Vinegar 0 fl oz
- Chopped almonds 0 oz
Step-by-Step Guide
Step 1
First, make the ice cream. In a saucepan over low heat, bring the cream with 100 grams of sugar to a boil, stirring constantly. As soon as the cream reaches a boil, immediately remove from heat, add the grated Parmesan, and continue stirring until the cheese melts. Allow to cool to room temperature.
Step 2
Place in the refrigerator overnight. By morning, the mixture will thicken; transfer it to a container, mix thoroughly, smooth the surface, and cover with plastic wrap. Place in the freezer for 6–8 hours.
Step 3
For the marmalade. Peel and chop the beetroot into small pieces, then process in a food processor, adding 80 ml of water. Once blended, strain through a sieve. Then pour the juice into a pot and reduce slightly. Let it steep.
Step 4
Return to low heat, add the remaining 400 grams of sugar, gelatin, and whisk vigorously. While continuously stirring, bring to a boil and cook for 5 minutes. Remove from heat and add the wine vinegar. Mix well.
Step 5
Pour the juice into a container with sides no higher than 2 cm, lining the bottom with parchment paper, including the sides. Once the marmalade sets, cut it into cubes or as desired.
Step 6
Serve the ice cream and marmalade on a plate. Sprinkle with walnuts.
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