INGREDIENTS

INSTRUCTIONS

"Sorbetti became very popular in the eighteenth century, and the category
included many non-sweet dishes. There is a famous treatise on sorbetti by a
physician of the time, telling of the many therapeutic uses for these iced
dishes. This one, of Parmigiano, is typical of the non-sweet examples, and
perhaps the easiest to understand for the modern palate. It should be eaten
in place of the cheese coarse, either instead of dessert or before it. The
dish has an established place in the old Parma cooking and is *not* an
experiment."
Soak the grated Parmesan in a small crockery bowl with 1 cup of the milk
for 1 hour.
Heat the remaining milk in a flameproof casserole and, when the milk
reaches the boiling point, add the soaked Parmesan and the milk. Stir with
a wooden spoon to keep the cheese from sticking to the bottom of the
casserole. Simmer for 2 minutes.
Line a small strainer with a heavy cheesecloth or paper towels and place it
over a crockery bowl. Pour the contents of the casserole through the
cheesecloth and let stand for about 1 hour to drain completely. Discard the
gummy residue of the cheese remaining in the strainer. (This residue will
have lost the flavor of years of aging and will resemble the bland fresh
curd of Parmesan. The flavor, of course, will have been absorbed by the
milk.)
Be sure the liquid in the bowl has no cheese grains in it. Then prepare a
"custard cream" using this liquid and 3 egg yolks and salt, following
standard pastry cream directions.
Transfer the cream to a crockery bowl and let stand until completely cool.
Prepare the Sorbetto, following ice cream maker's directions.
Source: Giuliano Bugialli's Classic Techniques of Italian Cooking
Posted to MM-Recipes Digest V3 #307
Date: Sat, 9 Nov 1996 13:32:05 +0000
From: Linda Place <placel@worldnet.att.net>

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