45 minutes

onions, 2 -large-
fresh cream, 8,5 oz
sugar, 1,4 oz
Parmigiano Reggiano cheese, better if matured for 24 months, 2,8 oz
salt and pepper
sugar to caramelise the moulds, 3,5 oz
gluten-free puff pastry, 8,8 oz (classical puff pastry)


Clean the onions and cut them into halves. Steam them with the cut side down. When cooked, let them dry on some baking paper. Melt sugar until it caramelises then, while it is still soft and hot, put it in the moulds so that it fully covers the base of them. Carve out 4 discs of puff pastry, of the same width as the moulds, taking care not to make them too thin. Place an onion half in the centre of each mould with the cut part downwards and cover it with a puff pastry disc. Cook in the oven at 180° for 25 – 30 minutes, until the pastry is cooked and slightly golden.
Pour the cream into a pan with sugar, salt and pepper. Bring it to a boil then turn the heat off. Wait three minutes and then add the Parmigiano Reggiano. Pour half of the mixture in an ice cream maker to prepare the
ice cream. Serve the other half of the mixture as warm as a cream to accompany the onion. Very carefully remove the onions from the moulds and turn them out onto individual dishes. Lay a ball of ice cream in the centre of each onion, as if they were a flower. Pour two spoonfuls of boiling hot cream around the onion and serve.

Thanks to: Food Emilia