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

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.

Chef Micol Negrin's Grana Padano Gelato

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note