COMPOSITION • Parmesan cheese wafer • Spring pea gelato • Crispy bacon PARMESAN CHEESE WAFER • Parmesan cheese 150 g Grate the Parmesan cheese into shavings, spread out on silicone mat and bake in the oven at 180°C valve open or in the microwave (maximum power for 30 seconds) until it is browned. Store in an airtight container. SPRING PEA GELATO • spring peas 450 g • sugar 48 g • glucose syrup 42 DE 20 g • pasteurized egg yolks 52 g • cream 142 g • fresh whole milk 284 g • neutral milk stabilizer 3 g • salt 0.90 g • black pepper 0.10 g Cook the peas in water for six minutes, then rapidly chill in ice water. Mix the neutral stabilizer into the sugar. Add the glucose and pour the mix into the milk and cream. Heat to 82°C and cool. Add the peas that have been chopped up in a blender. Freeze in a batch freezer. Chill in a blast freezer. CRISPY BACON • bacon 60 g Cook the thin slices of bacon in a pan, flipping several times until they become crispy. Dab with a paper towel and set aside for later use. ASSEMBLY AND DECORATION Chill the cube-shaped silicone molds and then fill themwith spring pea gelato. Insert a stick and chill in the blast freezer. Remove the gelato from the mold, lightly dip the bottom of the cube in the grated Parmesan cheese and garnish with boiled peas, crispy bacon, and Parmesan cheese wafer. 63
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