Gian Paolo Raschi from Guido in Miramare di Rimini has created this colorful recipe.
Phase 1 the ice cream
300 gr fresh cream
300 g whole milk
200 g Parmigiano Reggiano 24 months
75 g egg whites
90 Red egg gr
80 gr sugar
25 g glucose
8 gr cream stabilizer
Bring cream and milk to 40°, Add sugar , glucose, stabilizer.
Increase the temperature to 60°, then embed the Parmesan, Let dissolve completely, bringing the temperature up to 85°, at this point add the egg whites and the reds slightly fitted, by gradually lowering the temperature up to 60°.
Do rest 6 hours in the refrigerator.
Filter and work in ice cream maker.
Spread ice cream moulds in special, freeze.
Phase 2 crunchy cover
Cocoa butter 500gr
Parmesan 12 months 250gr
Sweet Prosciutto di Parma 3 300gr sliced high
Melt the cocoa butter in a double boiler, add the grated Parmesan blend well to keep at room temperature.
Cut into small cubes filled with ham 50gr and sugar 10 Gr. of water, leave in the marinade for 40 min.
Retrieve the ham and toast it in the oven at 130° c. 20 min., dry on paper towels.
Phase 3 play ice cream
Unmold ice cream from special molds , dip in coverage of Chapstick and Parmesan, cover with chopped ham.
Store in frost.
Phase 3 complements
Peel pears hard, cut into wedges, vacuum packed with sugar syrup to 50%, making rest 24 hours.
Pink begonia flowers.
Aceto balsamico tradizionale di Modena.
Phase 4 presentation
Drop in a few drops of vinegar, place ice cream in the Middle, finish with 2 candied PEAR slices and, begonia flowers.