Butter croissant with 30-month Parmigiano Reggiano ice cream and watercress misticanza

For the 30-month Parmigiano ice cream

• 320 g milk 3.5 percent
• 121 g water
• 13 g of olive oil
• 16 g of butter
• 40 g low-fat milk powder
• 87 g trehalose
• 63 g of dextrose
• 24 g dehydrated glucose syrup 38-40 DE
• 2 g salt
• 4 g seutro creme
• 310 g Parmigiano Reggiano aged 36 months, grated

To complete

• Savory Croissants
• Kyona Mustard Cress
• Rucola Cress
• Adji Cress

• Combine milk, water and melted butter, begin blending with a high-powered blender and add previously blended powders (except Parmigiano Reggiano).
• Pasteurize at 85°, cool quickly and add Parmigiano Reggiano, blending until perfectly incorporated. Preferably let the mixture ripen for a few hours before whipping.
• Make a cut on the croissant, fill with a quenelle of ice cream, top with a misticanza of watercress (Kyona Mustard cress, Arugula cress and Adji cress) and a few drops of Traditional Balsamic Vinegar of Modena.

Chef: Diletta Poggiali

Source: REPORTER GOURMET