*  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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