This unique Italian sorbetto transforms aged Parmigiano-Reggiano into a refreshing, savory frozen treat. Unlike traditional sweet sorbets, this dish highlights the deep, nutty, and salty flavors of the cheese, creating a palate-cleansing experience that is both sophisticated and surprising. The process involves infusing milk with grated Parmesan, straining it to capture the essence, and then enriching the liquid with egg yolks and heavy cream before churning. The result is a smooth, dense sorbet with a complex umami profile and a velvety mouthfeel. It serves as an excellent alternative to cheese courses or a light, savory dessert after a rich meal. Perfect for adventurous diners who appreciate the versatility of Parmesan beyond pasta and salads.
Sorbetto Di Parmigiano (Sorbet Of Parmigiano
Description
This unique Italian sorbetto transforms aged Parmigiano-Reggiano into a refreshing, savory frozen treat. Unlike traditional sweet sorbets, this dish highlights the deep, nutty, and salty flavors of the cheese, creating a palate-cleansing experience that is both sophisticated and surprising. The process involves infusing milk with grated Parmesan, straining it to capture the essence, and then enriching the liquid with egg yolks and heavy cream before churning. The result is a smooth, dense sorbet with a complex umami profile and a velvety mouthfeel. It serves as an excellent alternative to cheese courses or a light, savory dessert after a rich meal. Perfect for adventurous diners who appreciate the versatility of Parmesan beyond pasta and salads.Ingredients
Directions
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Place 1 cup of finely grated Parmesan cheese in a small crockery bowl and cover with 1 cup of skim milk. Let soak for 1 hour to soften the cheese.
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Pour the remaining 2 cups of skim milk into a flameproof casserole or saucepan. Heat over medium heat until the milk just reaches a boil.
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Add the soaked Parmesan cheese along with the soaking milk to the hot milk in the casserole.
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Stir constantly with a wooden spoon to prevent the cheese from sticking to the bottom of the pan.
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Simmer the mixture gently for 2 minutes, continuing to stir.
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Line a small strainer with heavy cheesecloth or several layers of paper towels and place it over a clean crockery bowl.
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Pour the hot milk and cheese mixture through the lined strainer. Let it stand and drain completely for about 1 hour.
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Discard the gummy cheese residue remaining in the strainer. Ensure the liquid in the bowl is clear of any cheese grains.
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In a small bowl, whisk together the 3 egg yolks, the pinch of salt, and the 1 pint of heavy cream until smooth.
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Gradually whisk the Parmesan-infused milk into the egg yolk and cream mixture to create a custard base.
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Transfer the custard mixture to a bowl and refrigerate until completely cool, at least 2 hours or overnight.
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Pour the chilled custard into an ice cream maker and churn according to the manufacturer's directions until it reaches a soft-serve consistency.
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Transfer the sorbetto to a freezer-safe container and freeze for at least 2 hours before serving to firm up.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 258.6kcal
- % Daily Value *
- Total Fat 17.4g27%
- Saturated Fat 10.8g54%
- Cholesterol 52.8mg18%
- Sodium 925.8mg39%
- Total Carbohydrate 2.5g1%
- Dietary Fiber 0.0g0%
- Sugars 0.5g
- Protein 21.0g42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This sorbet is savory, not sweet. It is traditionally served as part of the cheese course or as a light, refreshing conclusion to a meal, rather than a traditional dessert.
Use high-quality aged Parmigiano-Reggiano for the best flavor. The soaking process extracts the savory essence while leaving behind the tough curd structure.
If you do not have an ice cream maker, you can freeze the mixture in a shallow pan in the freezer, stirring every 30 minutes with a fork to break up ice crystals, until frozen solid.
Store leftover sorbetto in an airtight container in the freezer for up to 2 weeks. Let it sit at room temperature for 5-10 minutes before scooping for easier serving.
