Parmigiano Reggiano Aspic
100 g white sugar
320 g water
300 g grated Parmigiano Reggiano, aged 18 months
40 g glucose
80 g orange juice
1 grated orange peel
8 gelatine sheets
Soften gelatine sheets putting them in cold water. Grate orange peel, being careful to avoid peeling the pith inside (it is possible to replace orange with lemon). Squeeze orange juice (or lemon).
Put white sugar, water, grated Parmigiano Reggiano, glucose, orange (or lemon) juice into the Cooking machine appliance and blend them for 12 minutes at 70°C. First, you need to mix this fast and then you reduce speed, then you increase the speed again (giving you a mousse). Squeeze the gelatine and add it, speedy mix again. Pour the mixture slowly (using a sieve) and let it cool down.
Put it into moulds of your choosing, and place in the fridge a minimum of 2 hours, then sprinkle both icing sugar and grated orange peel. If you prefer, it is possible to put balsamic reduction instead of orange peel on the top.