Chef Micol Negrin's Grana Padano Gelato

Name: Chef Micol Negrin's Grana Padano Gelato
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 2 cups (500 ml) 35% cream; 10 oz (300 g) Grana Padano cheese, freshly grated; 1/8 teaspoon (0.5 ml) cayenne pepper around; 1 cup (250 ml) balsamic vinegar; 1/4 cup (60 ml) honey

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Preparation 10 min
Cooking 20 min
Waiting 12 h
Servings 8

Vegetarian
Nut-free
Gluten-free
Egg-free

Ingredients

- 2 cups (500 ml) 35% cream
- 10 oz (300 g) Grana Padano cheese, freshly grated
- 1/8 teaspoon (0.5 ml) cayenne pepper around
- 1 cup (250 ml) balsamic vinegar
- 1/4 cup (60 ml) honey

Preparation

- In the top part of a double boiler, combine the cream, cheese and cayenne pepper. Cook for about 5 minutes or until the cheese has melted. Pour in a 20 x 10-cm (8 x 4-inch) pan. Refrigerate for about 12 hours, or until the gelato is firm.
- In a small saucepan, reduce the vinegar over medium heat for about 15 minutes until only about 60 ml (1/4 cup) of liquid remains. Whisk in the honey.
- With an ice cream scoop, make balls of gelato and place one per serving in each dessert cup. Drizzle a zigzag of the warm balsamic and honey mixture over the gelato balls. Serve as an hors d’oeuvre or starter. This gelato will keep up to 1 week in the refrigerator.

Note from Ricardo

You can also make smaller balls and serve gelato in silver or wonton spoons as an hors d’oeuvre.

Personal Note

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Chef Micol Negrin's Grana Padano Gelato

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Ingredients

Preparation

Note from Ricardo

Personal Note