Categories: appitizer
Ingredients
- 1 cup heavy cream
- 5 oz. freshly grated Parmigiano-Reggiano
- 1 tsp. freshly grated nutmeg
- Toasted crusty bread or crostini
- Aged balsamic vinegar
Directions
- In a heavy saucepan over medium -high heat bring the cream to a boil. Turn off the heat and slowly whisk in the cheese. Return to low heat and continue whisking until the cheese is completely incorporated, less than a minute. Whisk in the nutmeg. Transfer the mixture to a small heat-safe bowl, cover and refrigerate until firm, 1 to 2 hours (or overnight).
- To serve, warm a spoon by running it under hot water, then use it to scoop the gelato onto toasted bread. Drizzle with the aged balsamic vinegar.
- makes 2 cups