{"id":3430,"date":"2014-07-23T17:45:29","date_gmt":"2014-07-23T21:45:29","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=3430"},"modified":"2014-07-23T17:45:29","modified_gmt":"2014-07-23T21:45:29","slug":"parmigiano-gelato-from-the-washington-post","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2014\/07\/23\/parmigiano-gelato-from-the-washington-post\/","title":{"rendered":"Parmigiano \u2018Gelato\u2019 from the washington post"},"content":{"rendered":"<p><span class=\"heading2\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-3431\" src=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2014\/07\/PlateLabJune_ParmesanGelato_H1400003710-300x224.jpg\" alt=\"PlateLabJune_ParmesanGelato_H1400003710\" width=\"300\" height=\"224\" srcset=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2014\/07\/PlateLabJune_ParmesanGelato_H1400003710-300x224.jpg 300w, https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2014\/07\/PlateLabJune_ParmesanGelato_H1400003710-1024x767.jpg 1024w, https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2014\/07\/PlateLabJune_ParmesanGelato_H1400003710-400x300.jpg 400w, https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2014\/07\/PlateLabJune_ParmesanGelato_H1400003710.jpg 1484w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/span><\/p>\n<ul class=\"ingredient-list\" data-id=\"nogrouping\">\n<li><span class=\"measurement\">1 cup heavy cream<\/span><\/li>\n<li><span class=\"measurement\">5 ounces freshly grated Parmigiano-Reggiano cheese<\/span><\/li>\n<li><span class=\"measurement\">1 teaspoon freshly grated nutmeg<\/span><\/li>\n<li><span class=\"measurement\">Toasted bread slices, for serving<\/span><\/li>\n<li><span class=\"measurement\">Highest-quality aged balsamic vinegar, for drizzling<\/span><\/li>\n<\/ul>\n<p>Pour the cream into a heavy-bottomed saucepan over medium-high heat; bring it just to a boil, then turn off the heat and gradually whisk in the cheese.<\/p>\n<p>Over low heat, continue whisking until the cheese is completely incorporated, less than a minute. Whisk in the nutmeg.<\/p>\n<p>Transfer the mixture to a heatproof bowl; cover and refrigerate until firm, at least 1 to 2 hours or up to overnight.<\/p>\n<p>To serve, warm a spoon by running it under hot water, then use it to scoop the gelato onto toasts. Drizzle a little balsamic vinegar on each portion.\u00a0<span class=\"heading2\">Tested size:<\/span>\u00a02 cups<\/p>\n<p><a href=\"http:\/\/www.washingtonpost.com\/pb\/recipes\/parmigiano-gelato\/14116\/\">http:\/\/www.washingtonpost.com\/pb\/recipes\/parmigiano-gelato\/14116\/<\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 cup heavy cream 5 ounces freshly grated Parmigiano-Reggiano cheese 1 teaspoon freshly grated nutmeg Toasted bread slices, for serving Highest-quality aged balsamic vinegar, for drizzling Pour the cream into a heavy-bottomed saucepan over medium-high heat; bring it just to &hellip; <a href=\"https:\/\/mimbly.com\/wordpress\/2014\/07\/23\/parmigiano-gelato-from-the-washington-post\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[516,160,385],"class_list":["post-3430","post","type-post","status-publish","format-standard","hentry","category-appetizers","tag-appetizers","tag-cream","tag-parmigiano-reggiano-cheese"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/3430","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=3430"}],"version-history":[{"count":3,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/3430\/revisions"}],"predecessor-version":[{"id":3434,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/3430\/revisions\/3434"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=3430"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=3430"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=3430"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}