How to liven up desserts with Parmesan cheese - The Telegraph

Parmigiano Reggiano can make a great addition to all dishes – including desserts. 'The Only Parmesan' shares some incredible recipes that use this wonderful cheese. Here we try a couple of desserts, and we think you might want to do the same…

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Crème brûlée with apricot, raspberries & Parmigiano Reggiano

Ingredients

• 200ml fresh cream
• 50ml milk
• 2 egg yolks
• 30g 24-month Parmigiano-Reggiano
• 4 apricots
• ½ vanilla pod
• 20g brown sugar 
• 100g raspberries
• 1 bunch, food grade lavender flowers

Method

1. Bring the cream and milk to the boil with the seeds from the vanilla pod and whip the egg yolks in a bowl until frothy. Pour the hot milk on the eggs in a trickle, add Parmigiano Reggiano and mix.
2. Put half an apricot, some raspberries and some lavender flowers in each mould. Pour the cheese mixture into the moulds and cook in a bain-marie (starting from hot water) in a preheated oven at 120C for about an hour until the cream is firm around the edges and wobbly in the centre. 
3. Take out of the oven and allow to cool down at room temperature, then put the moulds in the refrigerator for at least two hours.
4. Dust the surface of the crème brûlée with brown sugar and melt it using a torch before serving. 

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Pancakes with Parmigiano Reggiano cream, balsamic vinegar syrup and red berries

All rounder: pep up your pancakes with the addition of Parmigiano Reggiano

Ingredients

• 2 eggs
• 700 ml milk
• 250g Parmigiano Reggiano
• 200g 00 type flour – a finely ground Italian flour 
• 200g dried red berries
• 200ml balsamic vinegar
• 200ml water
• 150g sugar
• 75g butter
• 50g salt
• 2 teaspoons baking powder

Method

1. Melt 25g butter on very low heat, then let it cool down slightly. Divide egg yolks from whites. Pour yolks in a bowl and whisk, then add melted butter and 200ml milk in a trickle, continuing to whisk until clear-coloured and fluffy. Add baking powder to the flour, then pour this into the bowl with the egg yolks and mix. Whisk the egg whites with a pinch of salt and sugar until nice and foamy, then fold them into the egg mixture. Put a non-stick pan on the heat. Pour a ladleful of mixture in the centre of the pan. When bubbles start forming on the surface and the base is golden, flip the pancake over and allow the other side to brown lightly. 
2. For the Parmigiano Reggiano cream, heat up the milk without boiling and melt 50g butter in a pot. Pour 500ml of hot milk into the butter, stirring to prevent any lumps. Remove from heat and add grated Parmigiano Reggiano, stirring quickly to allow it to melt.
3. For the syrup, melt the sugar in the hot water and continue cooking until the mixture becomes syrupy, then remove from the heat and add the balsamic vinegar, stirring energetically.
4. Arrange pancakes one on top of the other with the Parmigiano Reggiano cream on the side. Pour syrup over and garnish with red berries softened in warm water.

Discover more at parmigianoreggiano.com

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