By David Rocco’s Dolce Vita
– 500ml whipping (35%) cream (2 cups)
– 200g grated Grana Padano (7 oz)
– 4 tablespoons premium aged balsamic vinegar (60ml)
Combine cream and Grana Padano in a large stainless steel bowl over a pot of simmering water.
Whisk until the Grana Padano cheese melts and a smooth liquid texture forms.
Strain mixture through a fine sieve and pour into a deep baking dish.
Let cool before placing in fridge for 8-10 hours. When the mixture has solidified, scoop it out with a melon scooper to create the appearance of little ice cream balls.
Serve in glasses or small bowls and drizzle with premium aged balsamic vinegar.
Yield: 4 servings
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