Prosciutto Gelato

Using: The Center
Chef Accursio Lota

This Prosciutto di Parma gelato recipe with sugar glass, caramelized fig and Aceto Balsamico Tradizionale by Chef Accursio Lota, combines the scraps of the whole leg of Prosciutto di Parma to add a rich, savory-sweet flavor to the gelato. Topped with a twist of mandarin (to extract the essential oils), micro greens, aged Aceto Balsamico and a slice of baked Prosciutto di Parma, this dessert is a simple way to use remaining pieces of the whole Prosciutto di Parma leg from dinner service, including the fat and scraps.


For the Parma Ham Gelato
150 grams scraps with the Prosciutto di Parma skin
400 grams milk
120 grams half and half
90 grams sugar
35 grams Dextrose
20 grams of powdered milk (non-fat)
4 grams of carob seed flour

For the Sugar Glass
250 grams Isomalt

For the Caramelized Fig
1 mission fig
1 tablespoon brown sugar
1 tablespoon butter

For the Crumble of Biscotti
140 grams pistachio
2 large eggs
150 grams sugar
310 grams all-purpose flour
3 tablespoons cocoa powder
5 grams baking powder
20 grams unsalted butter melted
10 grams of extra virgin olive oil
70 grams chocolate chips

For the Merengues
3 eggs whites
⅔ cup of sugar

Other ingredients
1 tablespoon of Aceto Balsamico Tradizionale extra Vecchio
⅓ ounces microgreen and micro flowers


For the Parma Ham Gelato
Roast the diced prosciutto pieces in the oven at 350F for about 20 to 30 minutes, or until light brown. Keep aside, then mix the milk with the rest of the ingredients and blend with a hand blender until all the ingredients are smooth. Bring the liquid mix to a temperature of 160F, then pour in the roasted Prosciutto di Parma and refrigerate the mixture overnight. After at least 10 hours (overnight), strain the prosciutto with the liquid base to make the ice cream with the liquid nitrogen. Using a Kitchen Aid, add the gelato base, and using the paddle, start to mix while slowly adding the liquid nitrogen. This will take about 2 to 3 cups of liquid nitrogen. When the texture is thicker, remove the gelato and place it in the freezer, or use it immediately.

For the Sugar Glass
In a small saucepan, melt the isomalt and bring it to a temperature of 180°C. While the temperature is rising, keep stirring, then remove it from the fire and wait until the temperature is at 130°C. Stirring occasionally with a stainless-steel ring, soak the base part and slowly lift the ring from the isomalt with an air dryer. Slowly blow inside the ring and wait until the glass forms into a round shape. Then wait until the temperature drops and the isomalt becomes hard. Finally, cut into the glass with a hot knife.

For the Caramelized Fig
Slice the figs into rings of ⅓ of inches. Bring a sautéed pot to a hot temperature, melt the butter and pour the sugar. Then, quickly sear the figs on both sides.

For the Crumble of Biscotti
Pre-heat the oven at 355° F. Place the pistachios on a baking tray and toast for about 4 minutes. Leave this tray out to completely cool. Then, mix the eggs, sugar, and salt into a bowl and whisk for about 2 minutes. Add the flour, cocoa powder, baking powder, and the soft butter to the bowl and mix until combined. Add the pistachios, the extra virgin olive oil, and chocolate chips and continue to stir until they are evenly distributed throughout the mixture. Turn the mixture onto a floured board and form it into a long log shape. Transfer to a baking tray lined with baking paper. Bake in the oven for 18 minutes, then allow cooling. Cut the log into slices about 3/4 inches thick. Place the slices on a baking tray and then put them back in the oven for 6 minutes. Turn them over and cook for 4 minutes to make them crunchy. Allow cooling, then crush it and keep it ready to serve it.

For the Merengues
In the kitchen aid, whip the egg whites and the sugar. When the mixture is firm, place in a baking sheet lined with baking paper and dehydrate at 200°F for about 2 to 3 hours, or until are dry. Crush them into medium pieces.