Pear tartare with Parmigiano Reggiano ice cream, salted caramel and Giusti Balsamic Vinegar 4 Gold M
Giusti
2
Italian
Pear tartare with Parmigiano Reggiano ice cream, salted caramel and Giusti Balsamic Vinegar 4 Gold Medals
Ingredients
- 2 pears
- Cinnamon
- 4 tablespoons of sugar
- 100ml fresh cream
- 80gr Parmigiano Reggiano
- 100gr sugar
- 100ml fresh cream
- 90gr butter
- 2gr salt
- Giusti Balsamic Vinegar of Modena
Directions
Cut the pears and cook them in a pan with sugar, cinnamon and water for 10 minutes.
- For ice cream: boil cream, add grated parmesan cheese. Let cool and put the mixture in the freezer for 3 hours, stirring every 30 minutes.
- For the salted caramel: slowly melt the sugar in a pan without stirring. in a saucepan, heat the cream. When the sugar is melted, remove the pan from the heat, add the cream, butter and salt continuing to stir.
- Serve the ice cream with the caramelized pears, salted caramel and Giusti Balsamic Vinegar of Modena.
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