Parmesan ice cream with beetroot marmalade

8 servings

40 minutes

Parmesan ice cream with beet marmalade is an amazing combination of salty Italian cheese and sweet earthy beetroot. The dish unites flavor contrasts, creating a delightful gastronomic experience. Parmesan, known for its deep, savory notes, transforms into a delicate ice cream that melts in the mouth, leaving a pleasant aftertaste. Beet marmalade adds a slight tang and rich aroma, balancing the dessert. European cuisine is famous for experimenting with ingredients, and this dessert exemplifies how unexpected combinations create masterpieces. Serving with crushed walnuts adds a textural accent. Exquisite and elegant, this dessert is perfect for gourmets seeking new taste experiences.

Energy value per serving

• Calories: 625.6
• Proteins: 12.5g
• Fats: 30.6g
• Carbohydrates: 75.4g

Ingredients

• Cream 35%: 500 ml
• Sugar: 500 g
• Grated Parmesan cheese: 200 g
• Gelatin in plates: 2 pc
• Beet: 1 kg
• Red wine vinegar: 10 ml
• Crushed walnuts: 20 g

Cooking steps

1. First, ice cream. In a saucepan, bring cream with 100 grams of sugar to a boil over low heat, stirring constantly. Once the cream reaches a boil, immediately remove from heat, add grated parmesan, and continue stirring until the cheese melts. Let cool to room temperature.

   Required ingredients:

   • Cream 35%: 500 ml
   • Sugar: 500 g
   • Grated Parmesan cheese: 200 g

2. We put it in the refrigerator overnight. By morning, the mixture will thicken; we transfer it to a container, mix thoroughly, level it out, and cover with plastic wrap. We place it in the freezer for 6-8 hours.

3. Jam. We clean and chop the beet into small pieces, then pass it through a food processor, adding 80 ml of water. After grinding, we strain it. Then we pour the juice into a pot and evaporate a little. We let it steep.

   Required ingredients:

   • Beet: 1 kg
   • Sugar: 500 g

4. We place it back on low heat, add the remaining 400 grams of sugar and gelatin, and mix actively with a whisk. Without stopping to stir, we bring it to a boil and cook for 5 minutes. We remove it from heat and add the wine vinegar. We mix.

   Required ingredients:

   • Sugar: 500 g
   • Gelatin in plates: 2 pieces
   • Red wine vinegar: 10 ml

5. Pour the juice into a container with sides no higher than 2 cm, first lining the bottom with parchment including the sides. When the jelly sets, cut it into cubes or as you see fit.

6. We place ice cream and jelly on a plate and sprinkle with walnuts.

   Required ingredients:

   • Crushed walnuts: 20 g