For the spiced caramel: caramelise the sugar until it reaches the desired colour. Remove from heat, add cold water or the equivalent of ice, then combine the different spices.
For the Parmigiano gelato: Bring the cream with the sugar to the boil, add the Parmigiano and leave to cool after mixing everything well. Place in the freezer or pour into churner.
In the meantime, cut the dehydrated fruit to taste and soak the sultanas in warm water to reduce the sugar content. Thaw the cheese and pear Fiocchi® and fry in oil heated to the right temperature; when golden brown, dry on paper towels.
Place the fruit salad in jars, drizzle with caramel and lay the crispy Fiocchi® on top. If necessary, accompany with gelato and garnish as desired.
