Parmesan Ice-Cream

1. 1

   Combine 150g parmesan and 200ml cream and set aside in warm place until parmesan is almost melted.

2. 2

   Whisk eggwhites to soft peaks, add remaining cream and whisk till stiff.

3. 3

   Stir in remaining parmesan into warmed parmesan mixture and then fold gently into eggwhiote/cream mixture.

4. 4

   Pour mixture into airtight container and freeze.

5. 5

   To serve: Spoon parmesan ice-cream into a ramekin dish and serve alongside a ramekin of pest drizzled with olive oil, and with grissini and slices of nashi pear!

6. 6

   Oh my!

* Per serving · 4 servings · Values may vary.

No additional tips available.