Parmesan Cream Scoops

Name: Parmesan Cream Scoops
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 18 scoops
Ingredients: 3/4 cup (180 ml) 35% cream; 1/4 lb (115 g) Parmigiano-Reggiano cheese, grated; 1/3 cup (75 ml) pine nuts, toasted and chopped; 3/4 cup (180 ml) white balsamic vinegar; 1/4 cup (60 ml) honey; Fresh chervil, for garnish

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Preparation 15 min
Cooking 10 min
Chilling 6 h
Makes 18 scoops

Vegetarian
Gluten-free
Egg-free

Ingredients

Parmesan Cream
- 3/4 cup (180 ml) 35% cream
- 1/4 lb (115 g) Parmigiano-Reggiano cheese, grated
- 1/3 cup (75 ml) pine nuts, toasted and chopped
White Balsamic Syrup
- 3/4 cup (180 ml) white balsamic vinegar
- 1/4 cup (60 ml) honey
- Fresh chervil, for garnish

Preparation

Parmesan Cream
- In a small saucepan, heat the cream with the Parmesan cheese over medium heat, stirring frequently until the cheese has melted. Strain. Add the pine nuts and stir to combine. Cover and let cool. Refrigerate for 6 hours or until the mixture is firm.
White Balsamic Syrup
- In a saucepan, bring the vinegar and honey to a boil. Reduce for about 5 minutes or until slightly syrupy. Let cool. Cover and refrigerate until completely chilled.
- With a very small 15 ml (1 tablespoon) ice cream scoop, place a scoop of Parmesan cream in the centre of each plate. Drizzle with balsamic syrup and garnish with a sprig of chervil. If the syrup seems too thick, warm it slightly in the microwave oven.

Parmesan Cream Scoops

Categories

Ingredients

Parmesan Cream

White Balsamic Syrup

Preparation

Parmesan Cream

White Balsamic Syrup

Personal Note