Ingredients

1 cup Parmesan cheese grated
3 cups milk
3 egg yolks
pinch of salt
2 cups cream
7g gelatin

Method

Soak the Parmesan with 1 cup of milk for 1 hour.
Heat the remaining milk in a pan and when the milk reaches the boiling point, add the soaked Parmesan cheese and the milk Simmer for 2 mins stirring all the time
Pass mixture and allow to infuse
heat the Parmesan liquid until it reaches boiling point while stirring.
Whisk the egg yolks and salt in a separate bowl while you are heating the Parmesan liquid until they are pale yellow. Pour very slowly one cup of the hot liquid into the egg yolks while you whisk. Then, pour the mixture back into the sauce pan while continually stirring the mixture. Make sure you pour very slowly and always whisk so that the eggs don't cook.Cook the mixture over medium heat until it thickens slightly and coats the back of a wooden spoon. Stir constantly and do not allow to boil, or the mixture will curdle. It should take around 5 or fewer minutes to thicken.
Strain the Parmesan custard into a clean bowl.
Let the custard cool down to room temperature stirring occasionally.
Add the u gelatin to ¼ cup of the custard then gently heat it until the gelatin is dissolved. Add to the remaining mixture. And churn

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.