Cheese three ways: hot, cold and crispy with fruit

  • Preparation Time10 mins
  • Cooking Time27 mins
  • Serves8
  • DifficultyMedium

For the taleggio gelato

475ml milk
80ml double cream
100g sugar
55g dextrose, optional
1 tablespoon stabilizer, optional
Freshly ground black pepper
200g taleggio, without the rind, cut into pieces

For the frico basket

225g freshly grated Parmesan

For the hot gorgonzola

225g gorgonzola
For serving:
Dried fruit and nuts (prunes, sultanas, apples, figs, almonds, walnuts, etc.)
Extra-virgin olive oil
Freshly ground black pepper
1) To make the gelato: in a large pot, heat the milk and cream over medium heat to 40 degrees C. Add the sugar, the dextrose and stabilizer, if using, and pepper and heat to 55 degrees C. Add the taleggio and heat to 85 degrees C. Refrigerate until chilled and freeze in an ice cream machine.

2) To make the frico basket: Have ready a pair of tongs and a couple of small ramekins for moulding the baskets. Set a non-stick frying pan over medium heat. Evenly sprinkle enough Parmesan in the pan to form a 10-cm diameter circle. When the cheese begins to colour slightly, peel it off with tongs, drape it over an upside-down ramekin, and press down the sides before the cheese hardens to form a basket. Repeat 8 times.

3) To make the hot gorgonzola: Put the cheese in a microwave-safe bowl. Melt in a microwave oven on high heat, for 1 minute intervals, until the cheese is runny.

4) To serve: Arrange some of the dried fruit around the sides of a small bowl. Put 1 scoop of gelato in the middle, drizzle some extra-virgin olive oil on top, and grind on some black pepper. Top with a frico basket and fill it with hot gorgonzola.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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