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Parmesan gelato on red-wine toast with balsamic glaze
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Prep Time:
385 minutes
Cook Time:
10 minutes
Total Time:
395 minutes
Ingredients:
  • 250.00 ml grated reggiano parmesan
  • 378.75 gm thick cream
  • Pinch of paprika
  • 250ml (1 cup) balsamic vinegar
  • 1 baguette, sliced
  • 125ml (1/2 cup) red wine
  • Olive oil, to brush
  • 1-2 garlic cloves
Instructions:
  • Combine the parmesan, cream, and paprika in a bowl set over simmering water. Season and stir until the parmesan melts. Strain through a fine sieve, pressing down firmly. Allow to cool, then refrigerate overnight.
  • In a saucepan, heat vinegar until it boils and reduces by half. Let it cool. Using a small ice-cream scoop, place parmesan mixture scoops on a lined tray and refrigerate.
  • Preheat the oven to 170°C to create the perfect cooking environment.
  • Drizzle bread with red wine and oil, bake until golden, then rub with garlic. Allow to cool. Top with gelato, drizzle with balsamic glaze, and serve hot.

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