Playful in appearance but distinctly savoury in character, this dish explores Parmigiano Reggiano from 4 Madonne Caseificio dell’Emilia, Lesignana through contrasting textures. Creamy and crisp preparations of the cheese meet sweet shallot confit, vibrant raspberry and aromatic rosemary. The result plays with the familiarity of a classic dessert while creating an entirely savoury experience centred on Parmigiano Reggiano.
“This Is Not Spaghetti Ice Cream” with Parmigiano Reggiano, Raspberry and Rosemary
Category
Cheese / Pasta
Persons
10
This recipe is part of the Casello d’Oro project with Parmigiano Reggiano and JRE–Jeunes Restaurateurs.
PREPARATION INSTRUCTIONS
PARMIGIANO REGGIANO MOUSSE
- Combine the Philadelphia cream cheese, Parmigiano Reggiano and lemon zest.
- Mix thoroughly until evenly combined.
- Season with freshly ground black pepper.
- Transfer the mixture to a Pacojet container.
- Freeze completely.
- Shortly before plating, process the frozen mixture in the Pacojet until it develops a smooth, creamy consistency.
- Use immediately for plating.
| 300 g. | Philadelphia cream cheese |
| 200 g. | Parmigiano Reggiano |
| ½ pc. | Lemon, zest only |
| To taste | Black pepper |
SHALLOT CONFIT
- Finely slice the shallots.
- Heat the olive oil over low heat.
- Add the shallots and gently cook for approximately 15 minutes, until soft.
- Add the thyme and bay leaf while the shallots are cooking.
- Deglaze with the white wine and allow it to reduce.
- Add the dark balsamic vinegar and reduce again.
- Remove the thyme and bay leaf.
- Season with salt and freshly ground black pepper.
- Reserve until plating.
| 500 g. | Shallots, finely sliced |
| 50 g. | Olive oil |
| 80 ml. | Dark balsamic vinegar |
| 80 ml. | White wine |
| 1 sprig | Thyme |
| 1 pc. | Bay leaf |
| To taste | Salt |
| To taste | Black pepper |
HOW TO PLATE
- Arrange the shallot confit, Parmigiano Reggiano cream and raspberry vinaigrette on the plate.
- Process the frozen Parmigiano Reggiano mousse in the Pacojet immediately before serving and add it to the composition.
- Garnish with pieces of crispy Parmigiano Reggiano.
- Add the freshly shaved Parmigiano Reggiano.
- Finish with rosemary powder.
- Serve immediately.