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    Grana Padano, basil and cherry tomato ice-cream lollipop
    Difficulty
    Group 393Easy
    		Preparation
    T490 min
    		Servings for
    Group 3824 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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