Categories: appitizer

Ingredients

• 1 cup heavy cream
• 5 oz. freshly grated Parmigiano-Reggiano
• 1 tsp. freshly grated nutmeg
• Toasted crusty bread or crostini
• Aged balsamic vinegar

Directions

1. In a heavy saucepan over medium -high heat bring the cream to a boil. Turn off the heat and slowly whisk in the cheese. Return to low heat and continue whisking until the cheese is completely incorporated, less than a minute. Whisk in the nutmeg. Transfer the mixture to a small heat-safe bowl, cover and refrigerate until firm, 1 to 2 hours (or overnight).
2. To serve, warm a spoon by running it under hot water, then use it to scoop the gelato onto toasted bread. Drizzle with the aged balsamic vinegar.
3. makes 2 cups

Email to a friend | Print this recipe | Back