Parmigiano ice cream

Do not misunderstand the name of this recipe, it is a savoury appetiser/finger food which will amaze your guests.
You can prepare well in advance and keep ready in the freezer (1 month max).
For a spectacular result, use silicone chocolate moulds, I have some of different shapes and use them all. When the ice cream is well frozen and the shape firm, I take them out the moulds and store in the freezer in an air tight container, divided by shape) (if you use moulds for ice cubes, it will be too difficult to remove them.)
Buy real Parmigiano Reggiano, or the taste will not be as good!


Ingredients (makes about 24 little ones)

100 grs. /3.50 ounces Parmigiano Reggiano - grated
200 ml /  7.2  ounces fresh cream
1 egg white 
a small pinch of salt

1/2 stick taken from the heart of 1 celery
6 slices of bread loaf
Drops of Crema di aceto Balsamico di Modena (cream of Balsamic vinegar from Modena)

How to:

1) Put the cream in a pan, pour in the Parmigiano stir well and on a very low heat allow the cheese to melt (about 3 minutes). Stir well, switch the heat off and let it cool down.

2) Whisk the egg white with a pinch of salt until soft and stiff (if you put the container upside down, the egg should not fall - that's still enough)


3)  Add the egg white in the cheese cream and mix slowly upside down.


4) With a spoon, pour the cream  in the moulds.







5) Put the moulds in the fridge and let freeze for at least 2 hours. 

Now you can either start the preparation for serving them or leave them in the freezer for few days.

When you decide to eat them:

1) Wash the inner and softer stick of a celery and cut it in very thin slices or julienne. Put the cut pieces into a bowl with cold water and ice.

2) Cut off the outside of the slices of the bread loaf and cut them in 4 parts.
Slightly toast the bread on both sides on a hot pan or under the grill, it should remain soft inside (just 1 minute).




3) Garnish the bread with the celery julienne.

4) Put one small ice-cream on each piece of bread and sprinkle with few drops of Balsamic vinegar cream.









5) This "ice cream" keeps the shape so once ready to serve you can store it in the fridge, but must be eaten within 1/2 hour.



TIPS.
Different shapes can have different garnishing.
Also, you can freeze it all together in a bowl, and scoop in small balls as a real ice cream; in this case let it soften a bit in the fridge and serve immediately (it is  not my preferred version as small pre-shaped portions are always easier to handle).