Description
A sophisticated and savory twist on traditional panna cotta, this Parmesan Panna Cotta is perfectly creamy and complemented by delicate balsamic caviar pearls. Ideal as an appetizer or cheese course, it blends Italian flavors with molecular gastronomy techniques for an elegant presentation.
Ingredients
Scale
For the Parmesan Panna Cotta:
- 2 cups heavy cream
- 1/2 cup whole milk
- 3 oz finely grated Parmesan cheese
- 1 tablespoon granulated sugar
- 1 packet (about 2 1/4 teaspoons) unflavored gelatin
- 3 tablespoons cold water
- 1/4 teaspoon salt
For the Balsamic Caviar Pearls:
- 1/2 cup balsamic vinegar
- 1 tablespoon honey
- 1 1/2 teaspoons agar agar powder
- 1 cup vegetable oil (chilled in freezer for at least 30 minutes)
Instructions
- Make the Parmesan Panna Cotta: In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes. Meanwhile, combine the heavy cream, whole milk, and sugar in a saucepan over medium heat. Heat the mixture just until steaming but do not let it boil. Remove from heat and stir in the bloomed gelatin until fully dissolved. Add the finely grated Parmesan cheese and salt, stirring continuously until the cheese melts completely and the mixture is smooth. Strain through a fine mesh sieve to ensure a silky texture. Pour into small ramekins or molds and refrigerate for at least 4 hours until set.
- Make the Balsamic Caviar Pearls: In a small saucepan, combine balsamic vinegar, honey, and agar agar powder. Bring to a boil over medium heat, then reduce to a simmer and cook for 1 to 2 minutes, stirring constantly to activate the agar agar. Remove from heat and let cool slightly for 2 minutes. Using a dropper or squeeze bottle, carefully drip the mixture into the chilled vegetable oil a few drops at a time. The droplets will form into small, round pearls as they fall. Use a slotted spoon to collect the pearls and gently rinse them with cold water to remove excess oil.
- Assemble: Unmold the panna cotta onto serving plates or leave them in the ramekins. Garnish with a spoonful of the balsamic caviar pearls on top. Optionally, sprinkle with microgreens or cracked black pepper for added visual appeal and flavor.
Notes
- Ensure the vegetable oil is thoroughly chilled in the freezer for at least 30 minutes to achieve proper formation of the balsamic pearls.
- Both components of this recipe can be prepared a day in advance and assembled just before serving to save time.
- This savory panna cotta variant works beautifully as an appetizer or an elegant cheese course for special occasions.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Refrigerated
- Cuisine: Italian-Fusion
Nutrition
- Serving Size: 1 panna cotta with balsamic caviar pearls
- Calories: 280
- Sugar: 5g
- Sodium: 260mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 80mg
