Gastronomixs

Parmesan cheese sorbet

Parmesan cheese sorbet

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Ingredients

500

g

milk

150

g

Parmesan cheese

100

g

glucose

1

g

salt

Preparation method

  • Grate the cheese and heat with the milk until the cheese melts and gives off its flavour.
  • Blend finely with a hand-held blender and pour through a sieve.
  • Heat with the glucose and salt and transfer to Pacojet or Frix-Air cups.
  • Freeze for at least 8 hours until rock-hard.
  • Just before serving, churn into a smooth sorbet.

Serving suggestions

  • As a component in a dessert, e.g. with grape syrup and walnut crème.
  • As a component in a composition with tomato, celeriac, or fennel.

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