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Combine cream and Grana Padano in a large stainless steel bowl over a pot of simmering water. |
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Whisk until the Grana Padano cheese melts and a smooth liquid texture forms. |
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Strain mixture through a fine sieve and pour into a deep baking dish. |
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Let cool before placing in fridge for 8-10 hours. When the mixture has solidified, scoop it out with a melon scooper to create the appearance of little ice cream balls. |
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Serve in glasses or small bowls and drizzle with premium aged balsamic vinegar. |
