How to make
Add the water to the sugar and put it on the stove for about 7-8 minutes or until a thick syrup is obtained.
Beat the egg whites into a foamy mixture with the drops of lemon juice and slowly add the thick sugar syrup to them, while beating constantly for about 5 minutes.
Refrigerate the Italian meringue.
Whip the cream with the cream cheese into a smooth and fluffy cream.
If there are hard pieces of quince in the quince jam or pestil, blend them in a blender.
Add 390°F (200 g) of quince jam to the meringue and stir.
Add the cream and mix it again with smooth movements using a spatula.
Now is the time to add a little Parmesan powder, but the other option is to grate it on top when serving.
Transfer the semifreddo into a box or desired mold with a lid. Spread the remaining jam on top and put it in the freezer for 8 hours.
Before serving the sumptuous semifreddo, let it defrost a little at room temperature for 10 minutes.
Serve it accompanied by roasted nuts and sprinkled with Parmesan cheese, if you have not added it inside beforehand.
For a better effect, the Parmesan cheese itself can also be frozen and then grated on each portion of the dessert.
It may be strange for some of you to combine quince jam with aromatic cheeses, but this is a classic and I recommend you try it.
