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Grana Padano, basil and cherry tomato ice-cream lollipop

Difficulty

Group 393

Easy

Preparation

90 min

Servings for

Group 382

4 people

stecco_mozzarella_grana_padano p

Chef Danilo Angé

Ingredients

50 g mozzarella “fior di latte”
150ml skimmed milk
200 g di cherry tomatoes (or “datterini”)
1 bunch of basil roughly chopped
40 g Grana Padano
4 g agar agar
1 tbsp. extra-virgin olive oil
Salt & pepper./h4>

Grana PadanoDessert

Preparation

STEP 1

Cut the tomatoes in half place them on a baking sheet, season with a pinch of salt, pepper, oil and bake in the oven at 90° C for 1 hour. Boil the milk with the gelatine; remove from the stove and leave to cool. Blend with the mozzarella and Grana Padano and fill four ice cream moulds together with the tomatoes and basil.

STEP 2

Leave to set in the refrigerator for 30 minutes, remove from the moulds, insert the wooden stick and serve them as if it were ice-cream lollipops.

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