Parmigiano 'Gelato' 2.000

Renee Comet for The Washington Post; styling by Bonnie S. Benwick

Jul 11, 2014

This super-easy appetizer gets its name not because it's frozen or sweet but because its consistency resembles that of gelato, especially when you scoop and stir it.

Good-quality Parmigiano-Reggiano gives it a nutty, satisfyingly salty flavor that makes it a conversation starter at any gathering. Once you see how simple it is to make for such a spectacular result, it will become part of your party repertoire.

Make Ahead: The gelato needs to firm up in the refrigerator for at least 1 hour and up to overnight. It can be refrigerated in an airtight container for up to 3 days.


Servings:
2 cups

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2 cups

Ingredients
  • 1 cup heavy cream
  • 5 ounces freshly grated Parmigiano-Reggiano cheese
  • 1 teaspoon freshly grated nutmeg
  • Toasted bread slices, for serving
  • Highest-quality aged balsamic vinegar, for drizzling

Directions

Pour the cream into a heavy-bottomed saucepan over medium-high heat; bring it just to a boil, then turn off the heat and gradually whisk in the cheese.

Over low heat, continue whisking until the cheese is completely incorporated, less than a minute. Whisk in the nutmeg.

Transfer the mixture to a heatproof bowl; cover and refrigerate until firm, at least 1 to 2 hours or up to overnight.

To serve, warm a spoon by running it under hot water, then use it to scoop the gelato onto toasts. Drizzle a little balsamic vinegar on each portion.

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Recipe Source

Adapted from a recipe of Osteria Morini, in Manhattan and the District.

Tested by Joe Yonan.

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Email questions to the Food Section at food@washpost.com.