Delicious combinations

Katie Caldesi's Parmigiano-Reggiano Cheese Ice Cream
with a Caramelised Onion, Fig and Parma Ham Tatin

Wine suggestion: Tawny Port

Serves 10 - 12

Ingredients:

For Katie Caldesi's Ice Cream - makes 1.2 litres

500ml milk
200ml double cream
2 bay leaves
250g Parmesan cheese, shaved
4 tablespoons Marsala Dolce
500g ricotta
Salt if necessary

For the Tatin
50g butter
4 large onions, sliced
2 tsp caster sugar
2 tsp balsamic or red wine vinegar
1 tsp fresh thyme, chopped
5 fresh figs, halved
250g (9oz) ready-to-use puff pastry, thawed if frozen
12 slices Parma Ham
Rocket or mixed salad leaves, to garnish 

Preparation:

For Katie Caldesi's Ice Cream

Boil the milk and bay leaves together in a medium saucepan. Remove from the heat and add the shavings of Parmesan stirring to melt them into the milk. 

Add the Marsala and then leave to cool in a freezer proof container. Remove the bay leaves and add the ricotta whisking it in to smooth any lumps. 

Put the container (I usually leave the whisk in too) in the freezer. After half an hour whisk again to make the consistency lighter and fluffier. Do this again a couple of times until the cream is the consistency of ice cream and then remove the whisk and leave in the fridge if you are going to use it that day. 

Otherwise freeze and remember to bring it out of the freezer and put into the fridge the day before you need it. 

© Katie Caldesi

For the Tatin

Preheat the oven to 200°C / fan oven 180°C / gas mark 6.

Melt 40g of the butter in a large frying pan. Add the onions and cook them over a medium heat until softened - about 6 minutes.

Add the sugar and cook gently until caramelised, then stir in the vinegar and thyme

Use the remaining butter to grease a shallow 20cm (8inch) baking tin.

Arrange the figs in the base of the tin, cut sides down. Tip the onion mixture over them and level the surface.

Roll out the puff pastry on a lightly floured surface and trim to a circle measuring 23cm (9inch) in diameter. Lift on top of the onion mixture and tuck the pastry edges down the sides of the tin.

Bake for 20-25 minutes until risen and golden brown. Cool for about 10 minutes, then run a knife around the edge of the tin and invert the tart onto a serving plate.

Serve whilst warm, topped with the slices of Parma Ham and a large scoop of Parmigiano-Reggiano cheese ice cream.

 

N.B The ice cream makes more than is required for this dish so other serving suggestions to use up the leftovers are to serve in place of a cheese course with toasted brioche, or savoury biscotti and some mostarda di frutta.