Parmigiano Reggiano ice cream, balsamic vinegar, Friggitello pepper and tomato soup

Preparation time 2 hours

Portions 2 people


500 ml milk

4 egg yolks

200 g Parmigiano Reggiano 36 months

5 g Pectin

A few drops of Balsamic Vinegar of Modena

300 g beef heart tomatoes

8 g Worcestershire sauce

2 g Tabasco sauce

10 g Lemon juice

Oregano to taste

20 g Friggitelli peppers

Mint to taste

Olive oil to taste


Bring the milk to the boil, remove from the heat and add the yolks mixed with the sugar and 36-month Parmesan cheese, the pectin as a natural stabiliser, place in special containers and blast freeze.

Once frozen, take it out of the freezer and wait until it is workable again, then mix it to make it creamy (mantecatura).

For the soup, blend Worcestershire sauce, Tabasco, oregano, lemon, oil and salt in a blender.

Cut friggitello into strips, blanch in hot oil for a few seconds and place on paper towels. Serving Arrange the soup in the bottom of a glass, cut out a canelle of ice cream and arrange all the other ingredients. Decorate as desired. Enjoy !

We would like to thank Chef Noel Lapedota of the ‘Vetro’ Restaurant (at the Giardini Margherita Greenhouses) for his recipe!

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