Parmigiano Reggiano Ice Cream with Melon, White Balsamic, and Fennel
This dessert explores the umami depth of Parmigiano Reggiano in an unexpected way. The cheese is transformed into a savory ice cream, paired with melon, white balsamic vinegar and fennel to create a balance of sweet, acidic and aromatic notes. Familiar ingredients are brought together in a new context, highlighting the versatility of Parmigiano beyond traditional use.
This recipe is part of the Casello d’Oro project with Parmigiano Reggiano and JRE–Jeunes Restaurateurs.
PREPARATION INSTRUCTIONS
PARMIGIANO REGGIANO ICE CREAM
Finely grate the Parmigiano Reggiano.
Reduce the milk to 400 ml over medium heat.
Combine reduced milk, glucose syrup, egg yolk, sugar, olive oil and grated cheese in a Thermomix.
Blend for 5 minutes at 60°C.
Transfer to a Paco Jet container and freeze completely.
| 75 g. | 24-month Parmigiano Reggiano |
| 10 g. | Glucose syrup |
| 65 g. | Egg yolk |
| 40 g. | Sugar |
| 50 g. | Extra virgin Olive oil |
| 1000 ml. | whole milk |
MELON BROTH AND PEARLS
Peel and finely slice the watermelon, cantaloupe and honeydew.
Place in a vacuum bag with citrus juice, Champagne and simple syrup.
Vacuum seal until the liquid begins to bubble.
Cook at 80°C for 30 minutes.
Cool for 4 hours.
Strain the liquid and bring to a boil.
Add agar agar and simmer for 5 minutes.
Blend and strain again. Refrigerate.
Cut melon pearls from all three melons and marinate in the broth.
| 500 ml. | Citrus juice (equal parts lemon, lime, grapefruit, orange) |
| 250 ml. | Champagne |
| 500 g. | Cantaloupe melon |
| 500 g. | Honeydew melon |
| 500 g. | Watermelon |
| 100 ml. | Simple syrup |
| 1.5 g. | Agar Agar (per 500 ml broth) |
| 1 pc. | Watermelon |
| 1 pc. | Honeydew melon |
| 1 pc. | Cantaloupe melon |
HOW TO PLATE
Place marinated melon pearls in the centre of a deep plate.
Add melon broth around them.
Churn the ice cream and shape a quenelle.
Place in the centre.
Finish with fennel pollen, fennel green, fennel oil and a Parmigiano chip.
