Creamy Parmigiano Reggiano 40 months with pear balsamic
Belgian top chef Alessandro Ciriello from restaurant L'Horizon showed us one of his favourite recipes so you can recreate it to amaze your own guests at home. In this exclusive recipe, he shows you how to create pear balsamic with creamy Parmigiano Reggiano. This fine 40-month old Parmesan cheese has passed the test of time, excellence, and maturation. This cheese is crumbly and grainy, with aromas of strong spices and nuts, and will taste amazing in combination with sweet fruits like the pear.
Creamy Parmigiano Reggiano
Gather everything except the gelatin and heat to 80°C in a Thermomix. Next, moisturize the gelatin sheets. Then add the gelatin to the mixture. Pour into molds and freeze for a minimum of 3-4 hours.
| 2 l | 40% Cream |
| 5 sheets | Gelatine |
| 500 g | Parmigiano Reggiano, 40 months |
| Nutmeg | |
| Marsala |
Pear balsamic
Start by heating the pear balsamic vinegar and mix it together with the sugar. Reduce for 15 minutes and thicken the mixture with cornstarch. Add the conference pear brunoise and mix. Finish with the crushed hazelnuts. Pour this mixture into a mold and put it into the freezer. Once the mixture is frozen, add the rest of the creamy Parmesan cheese. Leave to set for another 3 hours in the freezer. When you’re ready to serve, make a 50/50 mixture of cocoa butter, white chocolate, and a little bit of lemon zest. Glaze the cheese with this mixture. The chocolate will bring an interesting sweetness to this incredible dish.
| 1/2 l | Pear Balsamic |
| 300 g | Sugar |
| Cornflour | |
| Pear conference | |
| Piedmont hazelnut | |
| Cocoa butter | |
| White chocolate | |
| Lemon zest |