Parmesan Ice Cream Sandwich

• Ice cream: 1.2 l cream, 250 g grated Parmesan
• Crackers: 5 egg whites, 250 g grated Parmesan
• Marmelade: 5 non small lemons, 1.2 dl sugar

This was a FUUUUN dish. Easy to make and like other molecular gastronomical dishes, people eat it with a rather puzzled look on their face. So, not just food, but entertainment. Serve it as a dessert cheese. If you put it on a cheese platter I suggest making it smaller (it's a rich dish).

Simmer cream and stir in the grated parmesan, bit by bit, with a wooden spoon until all smooth. Then strain it and freeze the ice cream-to-be in something square that makes it say 3 cm high. Your freezer transforms this stuff into ice cream in around 5 hours. So, plenty of time for the next to parts:

The crackers (Tuiles) are also made with lots of parmesan, and added egg whites. Stir them together and spread as thin as possible on a silpat, in a square shape. Then store in a 180 C warm place for 5 minutes, or until they get a nice color. Take out, cut them up in squares 3x3 cm and then back into the heat, on the flip side, for a few minutes.

Marmalade... Filet the lemons, cut fruit meat in pieces, cook with sugar for an hour, while stirring. The result? In my case I got a midnight colored dish with a distinct taste of charcoal... Perhaps an example of molecular gastronomical cooking, but eating this stuff seemed rather dangerous. So, plan B: Remove the lid from a jar of marmalade, purchased in a store, and with a small metal object take out the appropriate amount of marmalade from inside the jar.

Cut up the ice cream, slightly smaller than the crackers, a dash of marmalade on top and then sandwich it between two crackers. Done!