Parmigiano Reggiano 40 months with rosemary & fig ice cream cake
Ice cream
Mix the sugar, 1 dl cream and Parmigiano Reggiano together and heat the pan at 80°C. Meanwhile, whip the rest of the cream until smooth. When the base cools down, mix everything together and add the fig balsamic vinegar.
| 50 g | Sugar |
| 500 g | Parmigiano Reggiano 40 months |
| 2 | Egg yolks |
| 3 dl | Full-fat cream without sugar |
| 3 cl | Fig balsamic vinegar |
Dough
Mix all ingredients together and let the dough rest in the fridge for half an hour.
| 100 g | Flour type 550 |
| 500 g | Parmigiano Reggiano 40 months, grated |
| 1 | Egg |
| 70 g | Butter |
| Rosemary aroma |
Filling
Heat the sugar in a pan until it’s caramelized. Next, add the figs and cover the whole with prosecco and wine. Let it cook for ten minutes. Then, take one layer of dough, place this into the desired mould. Add the fig filling and grate the rest of the dough on top. Bake for about 20 minutes. Serve with ice cream, and cover with sweet sauce.
| 50 g | Sugar |
| 100 g | Figs |
| 100 cl | Prosecco |
| 100 cl | Wine |
| 30 cl | Fig liquor |