We combined Parmigiano Reggiano, cream, milk, sugar and sodium citrate in a Thermomix. We brought the mixture to 80°C and cooked it for 45 minutes. Then we sheared in 0.1% guar gum by weight. Finally we tempered in buttermilk for an additional lactic punch. We strained the base and quickly chilled it down and froze it.
When the gelato blocks were solid we popped them out of the molds and shaved the Parmigiano Reggiano gelato as we would the cheese. We piled the shavings on a chilled plate. We added a spoonful of sherry reduction and a sprinkling of Murray River pink salt. The gelato looks like a simple plate of cheese. Upon tasting diners discover a surprise in temperature and texture, cool and silky, melting on the tongue, with the intense flavor of the cheese.