This recipe is an edible gift most generously given by Caroline & Robin Weir from their book, Ice Creams, Sorbet & Gelati. With origins in the 17th century, this recipe is an ingenious way of getting 'savory deliciousness' to cross the line into sweet indulgence. It's a very hard line to cross, but once crossed, there is no going back.
From Laura's 2009 book, "Easy, Tasty Italian" - Sterling Epicure
From Laura's 2009 book, "Easy, Tasty Italian" - Sterling Epicure
Serve 2-4
INGREDIENTS
2 cups whipping cream
4 oz organic granulated sugar
4 oz finely grated parmesan
1 ½ pounds ripe strawberries, chopped
TO SERVE
freshly ground black pepper
1 tablespoon good aged balsamic vinegar
dark chocolate shavings
Method
- Bring cream to a boil with the sugar, stirring constantly.
- Remove from the heat and add the parmesan, 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, a drizzle of sticky balsamic vinegar and shaving of dark chocolate.
NOTE: Use only Parmigiano-Reggiano, as cheaper versions are too chalky for this delicate cream.
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