Parmesan sherbet

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Parmesan sherbet

Parmesan sherbet

Number of people

250 g grated Parmesan cheese

40 cl of 1/2 skimmed milk


Cayenne pepper


10 cl thick fresh cream

total time: 20 min
Preparation: 5 min
Cooking time: 15 min

    Step 1
    In a double boiler, mix the crème fraîche, grated parmesan cheese and milk. Season with salt and pepper, stirring constantly.
    Step 2
    When everything is well homogeneous, let it cool by adding basil to infuse.
    Step 3
    Remove the basil and put it in an ice cream maker.
    Step 4
    When it is well taken, I garnish small individual mussels by putting small basil leaves in the bottom.
    Step 5
    Serve with Parma ham and pesto.
    Step 6
    It is best to remove the sorbet about 15 minutes before serving.
    Step 7
    Enjoy your meal.
    Step 8
    NB: I prepare as much as possible in the summer, it is so pleasant to have a "little taste of summer" at Christmas.

Author's note

I made this recipe myself. I searched and I didn't find it. There is certainly room for improvement. Thank you and enjoy your meal.
I add my grain of salt 

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