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    Grana Padano, basil and cherry tomato ice-cream lollipop

    Group 393Easy
    Group 3824 people
    T490 min

    Chef Danilo Angé


    • 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>



    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.