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Parmigiano 'gelato' - frozen treat w/o sugar

I am so going to try this over the weekend.

http://www.washingtonpost.com/pb/reci...

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  1. YUM! Be sure to report back! What will you put it on?

    5 Replies
    1. re: mcf

      Not sure yet, any suggestions? I am getting together with two friends so crostini for them.

      Maybe baking or frying some turnip slices?

      1. re: tcamp

        I think with the saltiness of the parm, you might want something with a bit more sweetness? Would rutabaga or celery root chips work? Or can you use it on a fresh veggie slice, like carrot, very thinly sliced, or cuke rounds (what I use for hummos or dips).

        1. re: mcf

          Cuke rounds would be good as I have lots on hand.

          Have you made rutabaga or celery root chips? I never have but not opposed to trying.

          1. re: tcamp

            I haven't, but I know others have done so with rutabaga in a long ago forum. What about little endive leaves, steamed artichoke might be my fave. Also, romaine heart leaves?

            1. re: mcf

              I think artichoke/romaine heart might be fabulous.
              Strips of yellow bell pepper?

    2. Thanks for posting this!

      I also love the ideas for "not bread" dippers.

      Romain lettuce leaves, cucumbers, and many of the root veggie mentioned should be great.

      If you want to be fancy slice the veggies super-duper thin on a mandoline and make "wraps" . Could be very pretty on a canapes tray!

      1. Ok, I tried it. I used smoked paprika instead of nutmeg because for me, a day with out pepper is like a day without sunshine. Also, and this was a little more problematic, I used some less than grade A parm. I wanted to use up a couple of heels I had in the bin.

        The result was pretty good and I am going to swing by the cheese monger this weekend for some really good parmesan and give it another go. I served it on a mix of crackers, for the regular carbers, and romaine leaves for me.

        1 Reply
        1. re: tcamp

          I think the good parm is important. I plan to make and serve on cucumber rounds.

        2. I made this today. It is not frozen but chilled. I used smoked paprika; it is really fabulous.and decadent.
          I did it in the microwave.

          1. Never mind, I didn't see the replies. I'll go back to my lurking :)