Parmesan Cream and Carrot Chips
6 servings
35 minutes
Parmesan cream and carrot chips are an exquisite combination of French cuisine, blending the rich, creamy flavor of cheese with the crispy lightness of vegetable chips. This recipe, inspired by gourmet culinary traditions, presents a harmony of tenderness and texture. The parmesan cream has a deep, rich taste with spicy curry notes, while the carrot chips add lightness and a pleasant crunch. The dish is perfect as an elegant appetizer for an aperitif or as an accompaniment to a light dinner. It should be served chilled to enhance the contrast between the velvety cream and crispy vegetables. This dessert can be paired with white wine or aromatic herbs that highlight its rich aroma. Parmesan cream and carrot chips are a true celebration of flavor that unites tradition and modern gastronomy.
1
In a small pot, bring the cream to a boil, add curry, pepper, and a pinch of salt.
- Cream: 250 ml
- Curry powder: pinch
- Salt: to taste
- Ground black pepper: to taste
2
Add grated Parmesan to the boiling cream and let it melt while stirring vigorously with a whisk. Cook on low heat for about 2 minutes.
- Parmesan (Parmigiano Reggiano): 140 g
3
Remove the cream with parmesan from the heat. Once it cools slightly, pour it into small bowls and place in the refrigerator for 3 hours.
4
Wash the carrot, peel it, cut into very thin slices, and soak in ice water for 30 minutes. Then drain the carrot in a colander and dry it well with a towel.
- Carrot: 150 g
5
Heat a large amount of vegetable oil in a pan and fry the carrot chips for 2-3 minutes. Place the finished chips on a paper towel to remove excess fat, lightly salt and pepper.
- Vegetable oil: 500 ml
- Salt: to taste
- Ground black pepper: to taste
6
Serve with cheese cream.
