Description
A sophisticated and creamy Parmesan Panna Cotta paired with delicate balsamic vinegar caviar pearls, garnished with fresh microgreens and shaved Parmesan for an elegant appetizer or dessert.
Ingredients
Scale
For the Parmesan Panna Cotta
- 250 ml heavy cream
- 125 ml whole milk
- 100 g finely grated Parmigiano-Reggiano
- 1½ gelatin leaves (or 1 tsp powdered gelatin)
- Pinch of white pepper
- Pinch of nutmeg (optional)
For the Balsamic “Caviar”
- 100 ml high-quality balsamic vinegar
- 1.5 g sodium alginate
- 250 ml water
- 2 g calcium chloride
- Ice water bath
To Serve
- Microgreens or baby basil leaves
- Extra shaved parmesan (optional)
- Freshly cracked black pepper
Instructions
- Prepare the gelatin: Soak gelatin leaves in cold water for 5 minutes to soften, or bloom powdered gelatin by sprinkling it over a tablespoon of milk and letting it sit until it swells.
- Heat the dairy: Gently warm the heavy cream and whole milk together in a saucepan over low heat, ensuring not to boil.
- Incorporate Parmesan and spices: Stir in the finely grated Parmigiano-Reggiano until fully melted and blended. Season with a pinch of white pepper and nutmeg (if using).
- Dissolve gelatin: Remove the saucepan from heat and stir in the softened gelatin leaves or bloomed powdered gelatin until completely dissolved and the mixture is smooth.
- Strain and mold: Pour the mixture through a fine sieve to remove any lumps, then pour into molds. Refrigerate for at least 4 hours to set firm.
- Prepare calcium bath: Dissolve 2 g calcium chloride in 250 ml water in a shallow bowl to create a calcium bath for the balsamic pearls.
- Make balsamic alginate mixture: Blend 100 ml balsamic vinegar with 1.5 g sodium alginate until fully smooth. Let the mixture rest for 10–15 minutes to eliminate air bubbles.
- Create balsamic pearls: Using a pipette, drop the balsamic-alginate mixture slowly into the calcium bath one drop at a time. Allow pearls to form for about 1 minute.
- Rinse and store pearls: Carefully remove the pearls with a slotted spoon, rinse them in an ice water bath to stop the gelling process, then drain well and keep chilled until serving.
- Serve: Unmold the set Parmesan panna cotta onto serving plates. Top with balsamic pearls, garnish with microgreens or baby basil, extra shaved parmesan if desired, and freshly cracked black pepper. Serve chilled for best flavor and texture.
Notes
- Use high-quality Parmigiano-Reggiano for the best flavor.
- Gelatin amount can be adjusted slightly depending on desired firmness.
- Ensure no air bubbles remain in the balsamic alginate mixture for smooth pearls.
- Balsamic pearls can be made ahead and stored in the refrigerator for a few hours.
- Panna cotta molds can be lightly oiled for easier unmolding.
