Courtesy of Margherita Aloi

• 1 quart heavy cream
  
• 350 grams grated grana padano
  
• freshly crushed black pepper
  
• 1 teaspoon aged balsamic vinegar
  
• ½ baguette toasted walnut bread
  
• ½ pound champagne or black seedless grapes
  
• 2 Barlett or Bosh pears
  

Place heavy cream in a medium bowl on top of a pat of boiling water (double boiler). When warm (about 7 minutes), start pouring grated parmesan cheese and stir constantly with metal whip.

After about 8-10 minutes the mixture will become dense, pass through a fine colander or strainer and into a metal low border container, such as the one used for ice cream. Refrigerate for 6 to 8 hours.

When ready to serve scoop the grana padano out of the container and place on top of thinly sliced and toasted walnut bread. Decorate with grapes, sliced pears and serve with a drizzling a tear of aged balsamic vinegar on top of the scoop of ice cream.

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