Parmesan and truffle gelato with crunchy speck, parmesan waffles and wholemeal bread

Mix the ingredients in boiling water. Place the mixture into the batch freezer/gelato-maker.
Remove the gelato from the batch freezer when it reaches approx -4/-5°C.

Presentation
Dry the thinly-sliced speck and wholemeal bread at 80°C; sprinkle a non-stick pan with parmesan and bake at 190°C for 6/7 minutes. Allow to cool. Serve the dish as in the photo.