cream-to-surf-Parmesan-shrimp-and-balsamic-vinegar of modena--/

Prescription anti Charon 2 | Parmesan ice cream, shrimp mousse and aceto balsamico tradizionale di Modena

by Friday, July 6, 2012

Starry Stefano Ciotti's recipe, chef of "Ristorante Santa Lucia Lane" (Hotel Carducci 76) in Cattolica.

Parmesan ice cream


250gr of fresh milk

200g fresh cream

170g parmigiano reggiano 36 months of seasoning

130g egg whites

20g powdered milk


Warm up to 82° C fresh milk, milk powder and cream, then pour it all in

A blender and add the Parmesan cheese with egg whites

Pour everything into a glass for paco jet and freeze. Blend in the service

Fried shrimp mousse

Ingredients for 15 people

500g fresh cream

A sprig of fresh thyme

2 cloves of garlic



N 10 medium size fresh shrimp

Lt 1 of peanut oil

100g Canadian rice


Flour and fry the prawns in peanut oil, drain and season with salt.

Apart from preparing an infusion with the cream thyme, the chili, and garlic, heat all at 90° C and pour in fried shrimp.

Season with salt and leave to infuse for 15 min.

Garlic extract, the chili and thyme and blend everything in a blender, a fine strainer filter.

Put everything in a siphon and charge with two spray cans

Finishing and presentation

In a deep dish of 15 cm in diameter put the black rice fried Canadian, place over an ice cream quenelle, a drop of Balsamic and finally drops rocket pesto and shrimp mousse.


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