The recipes

Parmigiano Reggiano PDO ice cream


The recipe

Recipe by Federico Zanasi, Condividere Lavazza

Ingredients (serves 4)

For the Parmesan mousse
Cream: 250 g
Parmigiano Reggiano PDO, in chunks: 70 g
White pepper
For the Parmesan wafer
Parmigiano Reggiano PDO, grated: 150 g
Egg white: 75 g

Preparing the mousse
Chop the Parmigiano Reggiano PDO in the Bimby food processor, then add the cream and cook for 10 minutes at 70° C.
When cooked, filter the mixture and let it rest for 12h.
After it has rested, pour the mixture into a mixer and whisk.
Spread the Parmigiano mousse into a 1 cm thick layer on a Silpat baking mat.
Let it set in a blast chiller and, when ready, split into 5x2.5 cm rectangles.

Preparing the wafer
Mix the grated cheese with the egg white and let it rest in the fridge for 24h.
Place a Silpat mat onto a baking tray and spread the mixture evenly and thinly. Cook in the oven at 170° C for 5 minutes.
Take the baking tray out of the oven and cut out rectangular wafers measuring 6x3.5 cm.
Put the baking tray back into the oven and cook at 155° C for another 4 minutes.

Take two wafers, spread a lemon compote (or a citrus fruit compote) on the inside, and place the Parmigiano Reggiano PDO mousse in the centre.

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