Parmesan gelato

Parmesan gelato

• 150 g Parmesan cheese, crust removed and cut into pieces (3 cm)
• 350 g double cream
• 1 tsp ground paprika (optional)

Balsamic reduction

• 250 g balsamic vinegar
• 30 g honey

Assembly

• 1 ciabatta baguette, cut into thin slices
• 4 tbsp extra virgin olive oil
• 2 garlic cloves, cut into halves lengthways