Source: italiangourmet.it

Presentation

A very special ice cream prepared with peas, Parmigiano Reggiano, onion and glucose.

Ingredients

for 4 people

fresh peas 270 g

grated Parmigiano Reggiano 15 g

onion 25 g

glucose 25 g

Preparation

Make a syrup with 13 g of sugar, glucose and 4 tablespoons of water.

Peel and chop the onion and brown it with 60 g of oil in a saucepan for a few moments. Add the peas and cook for about 8 minutes

Remove them from the heat and pass them through a blender with 5 tablespoons of water, grated Parmigiano Reggiano and syrup.

Whip the ice cream and spread it on serving plates

Allergens

• Peas: possible cross-reaction in case of parietaria allergy
• Parmigiano Reggiano: milk allergens
• Onion: possible reactivity in case of nickel allergy due to the vegetable’s ability to concentrate it

Notes

• Sugar: to be avoided in children with processes potentially still in place (possible presence of cancer cells)
• Possible substitutions of sugar with sweetener

Safety / Intended use

• Recommended in case of Anorexia, Mucositis, Xerostomia (dry mouth), Dysphagia
• Not to be administered in case of diarrhea
• Product to be prepared following strict hygienic conditions
• When intended for children, reduce the size of the ingredients making them homogeneous