2 cups (500 ml) 35% cream

10 oz (300 g) Grana Padano cheese, freshly grated

1/8 teaspoon (0.5 ml) cayenne pepper around

1 cup (250 ml) balsamic vinegar

1/4 cup (60 ml) honey

In the top part of a double boiler, combine the cream, cheese and cayenne pepper. Cook for about 5 minutes or until the cheese has melted. Pour in a 20 x 10-cm (8 x 4-inch) pan. Refrigerate for about 12 hours, or until the gelato is firm.

In a small saucepan, reduce the vinegar over medium heat for about 15 minutes until only about 60 ml (1/4 cup) of liquid remains. Whisk in the honey.

With an ice cream scoop, make balls of gelato and place one per serving in each dessert cup. Drizzle a zigzag of the warm balsamic and honey mixture over the gelato balls. Serve as an hors d’oeuvre or starter. This gelato will keep up to 1 week in the refrigerator.

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