2 cups milk
12 oz. Casciotta D’Urbino cheese
Two eggs, separated
1 1/2 cups sugar
2 oz. butter
1 cup heavy cream
1/4 cup flour
1/4 cup icing sugar
One basket strawberries
One kiwi for garnish
juice of half an orange
How to make Gelato alla Casciotta d’Urbino :
The ice cream:
Remove the rind from the Casciotta di Urbino cheese and grate finely. In a small pot, heat the milk with the cheese until it has melted completely.
Separately beat the egg yolks with half of the sugar, until light yellow.
Add the eggs to the melted cheese and the heavy cream, stirring until all ingredients are amalgamated. Place the mixture in an ice cream maker for 20 minutes.
The strawberry sauce:
Wash and slice the strawberries into round pieces. Caramelize the rest of the sugar in a small pan, add the strawberries and half an orange juice. Simmer for about 15 minutes.
Mix the butter with the icing sugar. Blend in the egg whites at room temperature. Add the sifted flour and let rest for 20 minutes. Make circles about 5 inches wide with the dough and place these on a cookie tray lined with wax paper—Bake in a 325’F oven for 3 minutes. Remove and set in a dessert bowl, shaping the wafer against the edges with your fingers.
Place scoops of ice cream in each bowl, add the hot strawberry sauce, garnish with a slice of kiwi and sprinkle with some icing sugar. Serve immediately.