Sorbetto Di Parmigiano(Sorbet Of Parmigiano

* Exported from MasterCook *

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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