Parmigiana Cheese Mousse Recipe

Melt cheese in a double boiler. Slowly add 3 cups of cream and stir until blended with cheese. Place cream and cheese mixture through a fine sieve and let cool to room temperature. While the mixture is cooling, whip remaining 2 cups of cream until still. Gently fold the whipped cream into the cheese mixture. Cover with plastic wrap and place in the refrigerator overnight. Remove half hour before serving.

Assembly
To serve, use an ice cream scoop and place one scoop of sorbetto next to a scoop of cheese mousse. Drizzle mousse with balsamic vinegar. Garnish with a mint of nectarine leaf.