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               SORBETTO DI PARMIGIANO (SORBET OF PARMIGIANO

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Ice Cream                        Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       c            Parmesan cheese -- freshly /
                        - finely grated
   3       c            Skim milk
   3                    Egg yolks
   1       pn           Salt
   1       pt           Heavy cream
   2       lb           Rock salt

  "Sorbetti became very popular in the eighteenth
  century, and the category included many non-sweet
  dishes. There is a famous treatise on sorbetti by a
  physician of the time, telling of the many therapeutic
  uses for these iced dishes. This one, of Parmigiano,
  is typical of the non-sweet examples, and perhaps the
  easiest to understand for the modern palate. It should
  be eaten in place of the cheese coarse, either instead
  of dessert or before it. The dish has an established
  place in the old Parma cooking and is *not* an
  experiment."
  
  Soak the grated Parmesan in a small crockery bowl with
  1 cup of the milk for 1 hour.
  
  Heat the remaining milk in a flameproof casserole and,
  when the milk reaches the boiling point, add the
  soaked Parmesan and the milk. Stir with a wooden spoon
  to keep the cheese from sticking to the bottom of the
  casserole. Simmer for 2 minutes.
  
  Line a small strainer with a heavy cheesecloth or
  paper towels and place it over a crockery bowl. Pour
  the contents of the casserole through the cheesecloth
  and let stand for about 1 hour to drain completely.
  Discard the gummy residue of the cheese remaining in
  the strainer. (This residue will have lost the flavor
  of years of aging and will resemble the bland fresh
  curd of Parmesan. The flavor, of course, will have
  been absorbed by the milk.)
  
  Be sure the liquid in the bowl has no cheese grains in
  it. Then prepare a "custard cream" using this liquid
  and 3 egg yolks and salt, following standard pastry
  cream directions.
  
  Transfer the cream to a crockery bowl and let stand
  until completely cool. Prepare the Sorbetto, following
  ice cream maker's directions.
  
  Source: Giuliano Bugialli's Classic Techniques of
  Italian Cooking
 


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