Serves 6

Ingredients
150g grated aged Parmesan cheese
450g fresh cream
3 sheets of gelatin
Salt, pepper and nutmeg to taste
1 tbsp of balsamic vinegar

Method

For this recipe, you need six ramekins and cling film.

In cold water, soak the sheets of gelatin until they are completely softened.

Meanwhile, bring cream to a boil in a thick-bottomed saucepan. Add the Parmesan cheese and keep stirring. Season with salt and pepper to taste. Grate some nutmeg and add it to the mixture in order to enhance the taste of the cheese.

Allow the mixture to cool slightly and add the gelatin. Continue to stir until the mixture turns into a glue-like mixture.

Cover six ramekins with cling film and pour the mixture into the molds. Place in the refrigerator for at least four hours. Alternatively, one can pour the mixture into a single mold and divide into portions before serving.

Saul Halevi is an Executive chef, Hotel Phoenicia, Floriana.

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