*  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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