Creamy Parmigiano Reggiano
Gather everything except the gelatine and heat to 80C in a thermomix. Moisturize gelatin. Add the gelatin to the mixture. Pour into the molds 1/4. Freeze for 3 or 4 hours minimum.
|2 l||40% Cream|
|500 g||Parmigiano Reggiano|
Heat the pear balsamic vinegar with the sugar. Reduce for 15 minutes and thicken with the cornstarch. Add a conference pear brunoise and mix. Finish with the crushed hazelnuts. Pour into the cheese molds to make an insert and put again in the freezer. Once the operation is frozen, add the rest of the creamy Parmesan cheese. Leave to set for another 3 hours in the freezer. When ready to send, make a 50/50 mixture of cocoa butter and white chocolate and lemon zest. Glaze the cheeses in the mixture, the chocolate will bring an interesting sweetness. This will give you a cheese plate working in the form of a piece of cheese. Surprise guaranteed!
|1/2 l||Pear Balsamic|