Upend expectations with this sweet yet savory dessert that drops an umami at the end of a meal. The combination of sherbet, sable and tuile each have its unique textural component that flows together in this exceptional dessert.
Parmesan Sherbet
Ingredients
- 500 ml (2 ¼ Cups) Milk
- 1 g (1 pinch) Kosher Salt
- 70g (10 + ¼ Tbsp) Glucose Powder
- 30g (2 Tbsp) Water
- 170g (6 Oz) Parmesan Reggiano (microplaned)
Equipment
- Small Heavy Bottom pan
- Paco Jet
- Microplane
- Thermometer
- Superbag 250 micron or Chinois
Timing
Active Time: 15 Minutes
Total Time: 8 Hours
Yield
1 Paco Jet Container
-
Combine and Heat
Combine the milk, salt, glucose powder and water in a heavy bottom small pan.
On a medium flame heat to 180°F
-
Whisk and Strain
Remove from heat and add the Parmesan Reggiano and whisk together until completely melted.
Strain through a superbag and pour into a taco container.
-
Freeze and Churn
Place in Freezer and leave for 8 hours or until firm.
Churn in PacoJet.
Parmesan Reggiano Sable
Ingredients
- 135g (9.5 Tbsp) Unsalted Butter, softened
- 25g (¼ Cup) Powdered Sugar
- 50g (1 ea) Egg, Large
- 225g (1 ¾ Cup) All Purpose Flour, plus additional for rolling out
- 70g. (2 ½ Oz) Parmesan Reggiano, microplaned
Equipment
- Stand Mixer
- Rolling Pin
- Baking Tray
- Non stick Baking Mat or Parchment Paper
- Microplane
Timing
Active Time: 15 Minutes
Total Time: 1 Hour
Yield
½ Sheet Tray
-
Combine Ingredients
In a stand mixer combine the butter and sugar and whisk until fluffy and pale. Add the egg and mix for one minute.
Add all the flour at once, and mix slowly until combined.
Add the Parmesan Reggiano and mix slowly until combined.
-
Refrigerate
Remove from stand mixer, wrap in plastic wrap and refrigerate for 30 minutes.
Remove from refrigerator and temper for 10 minutes.
Preheat oven to 350°F.
-
Roll and Bake
Using a rolling pin, on a floured work surface roll out to ⅛ of an inch.
Cut out to desired shape and place on a baking tray lined with a non stick baking mat or parchment paper.
Bake for 8 minutes or until golden brown.
Parmesan Reggiano Tuile
Ingredients
- 70g. (2 ½ Oz) Parmesan Reggiano, microplaned
- Cayenne Pepper, Optional
Equipment
- Baking Tray
- Non-stick Baking Mat or Parchment Paper
- Microplane
- Small Offset Spatula
Timing
Active Time: 15 Minutes
Total Time: 15 Minutes
Yield
½ Sheet Tray
-
Sprinkle Cheese
Preheat oven to 350’F.
Sprinkle the parmesan onto a baking tray, lined with a nonstick baking mat or parchment, into desired shape.
Sprinkle a small amount of cayenne pepper onto the grated parmesan, (optional).
-
Bake
Place in oven and bake for 8 minutes or until golden brown.
Remove from oven and allow to cool.
Once cool, release from non stick mat and serve
-
Plating and Serve
Place the Parmesan Reggiano Sable onto a plate. Quenelle a scoop of the Parmesan Sherbet on top of the sable. Garnish with the Parmesan Reggiano Tuile. Serve immediately
Summary
Recipe Name
Parmesan Savory Dessert Trio
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 1 Review(s)
Comments (6)
April 10, 2019 11:49 am
For those of us who don’t have a paco jet, any downside to using a churning electric ice cream maker?
Cheers,
January 27, 2020 10:47 am
Also interested in the answer to this one. What’s the next best alternative?
January 27, 2020 2:26 pm
Unfortunately this particular recipe won’t work in a traditional ice cream maker because it will separate.
February 6, 2020 12:03 pm
Please provide an alternative to a $6,000+ machine required to make this one. Perhaps there are other approaches to get something close by altering ingredients???
February 6, 2020 1:56 pm
We are going to be doing a more detailed episode around ice creams in the future, so we may break out a parmesan ice cream at that point. It wouldn’t be a sherbet.
May 19, 2020 10:33 am
[…] home cook version of our famous Parmesan Sherbet can be easily churned up in any ice cream machine. It is a slightly sweet and supremely savory, for […]