Description
A creamy Parmesan panna cotta topped with glossy balsamic “caviar” for a refined, modern Italian appetizer. A bold and elegant starter that impresses on every level.
Ingredients
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
1. Soak gelatin leaves in cold water for 5 minutes, or bloom powdered gelatin in a tablespoon of milk.
2. Warm cream and milk in a saucepan over low heat. Stir in Parmesan until melted. Add white pepper and nutmeg.
3. Remove from heat and stir in the bloomed gelatin until fully dissolved and smooth.
4. Strain the mixture through a fine sieve and pour into molds. Refrigerate for at least 4 hours until set.
5. Blend calcium chloride with 250 ml water and pour into a shallow bowl.
6. Blend balsamic vinegar with sodium alginate until smooth. Let rest 10–15 minutes to remove air bubbles.
7. Use a pipette to drop the balsamic mixture into the calcium bath one drop at a time. Let pearls form for 1 minute.
8. Rinse the pearls in ice water, then drain well and store until ready to serve.
9. Unmold the panna cotta, top with balsamic pearls, garnish with herbs and parmesan, and serve chilled.
Notes
Use aged Parmigiano-Reggiano for the best depth of flavor.
Panna cotta can be made 2 days ahead. Store covered in the fridge.
Store balsamic pearls in cold water, not calcium bath, for up to 24 hours.
Assemble just before serving for best texture and presentation.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Chilled, Molecular Garnish
- Cuisine: Modern Italian
Nutrition
- Serving Size: 1 panna cotta
- Calories: 210
- Sugar: 2
- Sodium: 290
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 9
- Cholesterol: 65