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.
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.
- Heavy cream 35% fat: 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.
- Beetroot: 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.
- Sugar: 500 g
- Leaf (sheet) gelatine: 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.
- Crushed walnuts: 20 g
