Parmesan Panna Cotta with Balsamic Caviar Pearls
Parmesan Panna Cotta with Balsamic Caviar Pearls is a delectable dish that truly showcases the elegance of Italian cuisine. This creamy, rich panna cotta is infused with the deep, savory notes of Parmigiano Reggiano, creating a sumptuous base that perfectly complements the unique pop of balsamic caviar pearls. Each bite delivers a delightful contrast between the softness of the panna cotta and the tangy burst of balsamic, making it an impressive dessert that’s sure to wow your guests. Perfect for special occasions or an elevated weeknight treat, this recipe is worth making for its stunning presentation and mouthwatering flavor.
Why You’ll Love This Recipe
One of the best aspects of this Parmesan Panna Cotta is its ease of preparation. With just a handful of ingredients, you can create a restaurant-quality dessert right in the comfort of your kitchen. It’s family-friendly, making it an enjoyable activity to involve your loved ones; children can assist in forming the balsamic pearls. While traditional panna cotta can often take time to set, the flavor and texture of this dish make every minute worth it. Plus, you can keep the number of ingredients minimal, ensuring it doesn’t feel overwhelming.
Ingredients for Parmesan Panna Cotta with Balsamic Caviar Pearls
- 250 ml heavy cream – Creamy and rich, it forms the luscious base of the panna cotta.
- 125 ml whole milk – Adds balance and lightness to the dessert.
- 100 g finely grated Parmigiano Reggiano – The star ingredient that infuses it with a savory depth.
- 1 ½ gelatin leaves (or 1 tsp powdered gelatin) – Essential for achieving that perfect panna cotta texture.
- Pinch of white pepper – Complements the Parmigiano without overpowering.
- Pinch of nutmeg (optional) – For a hint of warmth and complexity.
- 100 ml high-quality balsamic vinegar – Used to create the flavorful caviar pearls.
- 1.5 g sodium alginate – This helps in forming the caviar pearls.
- 250 ml water – The base for the calcium chloride bath.
- 2 g calcium chloride – Necessary for creating the balsamic pearls.
- Microgreens or baby basil leaves (for garnish) – Adds a fresh touch to the presentation.
- Extra shaved Parmesan (optional) – A delightful garnish for added flavor.
- Freshly cracked black pepper (to serve) – Enhances the overall taste of the dish.
Step-by-Step Directions for Parmesan Panna Cotta with Balsamic Caviar Pearls
Soak the gelatin: Start by soaking the gelatin leaves in cold water for 5 minutes. If using powdered gelatin, bloom it by mixing it with a tablespoon of milk.
Heat the dairy: In a medium saucepan, combine the heavy cream and whole milk over low heat. Stir gently until heated through but be careful not to let it come to a boil.
Add the cheese: Gradually stir in the finely grated Parmigiano Reggiano until it melts completely into the cream mixture. Season this base with a pinch of white pepper and, if desired, a touch of nutmeg for added warmth.
Incorporate the gelatin: Remove the saucepan from the heat and stir in the bloomed gelatin until it fully dissolves into the warm mixture, ensuring a smooth texture.
Strain and set: Strain the mixture into prepared molds to catch any cheese particles, which will ensure a silky end product. Refrigerate for at least 4 hours or until firmly set.
Prepare the balsamic caviar: In a bowl, mix together the calcium chloride with water. In a separate container, combine the balsamic vinegar with sodium alginate and let it rest for 10-15 minutes.
Form pearls: Use a pipette to drop the balsamic mixture into the calcium bath. This will cause the vinegar to form delicate pearls, which you will rinse in ice water after.
Assemble the dish: Unmold the panna cotta onto individual plates. Top each with a generous amount of balsamic pearls, garnish with microgreens or basil leaves, and finish with cracked black pepper before serving.
Tips & Tricks
To ensure your panna cotta sets beautifully, make sure all your measurements are accurate and avoid boiling your cream mixture. For the balsamic pearls, ensure the calcium bath is well-combined to create even spheres. If you want to add an extra touch, consider infusing your cream with herbs like thyme or rosemary before mixing in the cheese. For those desiring a sweeter counterpoint, drizzle a honey or balsamic glaze around the edge of the plate for a colorful presentation.
Serving Suggestions & Pairings
This stunning dish pairs wonderfully with a light arugula salad dressed with a lemon vinaigrette, balancing the richness of the panna cotta. For a complete meal, serve it alongside grilled meats or as part of a cheese board featuring crackers and fresh fruits. This dish also does well with a crisp white wine or sparkling water with citrus notes, enhancing the flavor profile and bringing brightness to the palate.
Nutritional Information
Each serving of Parmesan Panna Cotta with Balsamic Caviar Pearls offers a delightful treat that is rich yet satisfying. When considering indulgent dishes like this, moderation is key. While precise caloric information can vary, expect a decadent source of calcium and protein from the cheese and cream, combined with the antioxidant benefits from balsamic vinegar.
Storing Tips & Variations for Parmesan Panna Cotta with Balsamic Caviar Pearls
If you have leftovers, store the panna cotta in an airtight container in the refrigerator for up to three days. The balsamic pearls can be refrigerated separately as well. This dish is best enjoyed fresh, but if you’re looking for variations, consider infusing the panna cotta with different cheeses like feta for a more savory flavor or experimenting with other vinegars for the caviar pearls. You can also swap out the balsamic pearls for fruit caviars or flavored gels for a creative twist.
Conclusion for Parmesan Panna Cotta with Balsamic Caviar Pearls
Don’t miss out on the opportunity to create this stunning Parmesan Panna Cotta with Balsamic Caviar Pearls! Its sophisticated flavors and impressive presentation will undoubtedly earn you praise from family and guests alike. So gather your ingredients, follow the step-by-step directions, and treat yourself to this exquisite culinary delight today!
FAQs
1. Can I use different types of cheese in this panna cotta?
Yes, you can experiment with other cheeses, but keep in mind that it may alter the flavor profile. Cheeses like goat cheese or feta could offer an interesting twist.
2. How long should I let the panna cotta set in the refrigerator?
For best results, allow the panna cotta to set for at least 4 hours, but overnight is ideal for a firmer texture.
3. Is it possible to prepare this dish in advance?
Absolutely! This dish can be prepared a day ahead of time, making it perfect for entertaining.
4. Can I make the balsamic pearls ahead of time?
Yes, you can prepare the balsamic pearls in advance and store them in the refrigerator in a separate container until you’re ready to serve.
5. What can I use as a substitute for gelatin if I prefer a vegetarian option?
You can use agar-agar as a vegetarian substitute for gelatin, but be sure to follow specific instructions for using it, as it sets differently.
Parmesan Panna Cotta with Balsamic Caviar Pearls
A sophisticated Italian dessert featuring creamy Parmesan panna cotta topped with tangy balsamic caviar pearls.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 270 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 250 ml heavy cream
- 125 ml whole milk
- 100 g finely grated Parmigiano Reggiano
- 1 ½ gelatin leaves (or 1 tsp powdered gelatin)
- Pinch of white pepper
- Pinch of nutmeg (optional)
- 100 ml high-quality balsamic vinegar
- 1.5 g sodium alginate
- 250 ml water
- 2 g calcium chloride
- Microgreens or baby basil leaves (for garnish)
- Extra shaved Parmesan (optional)
- Freshly cracked black pepper (to serve)
Instructions
- Soak the gelatin: Start by soaking the gelatin leaves in cold water for 5 minutes. If using powdered gelatin, bloom it by mixing it with a tablespoon of milk.
- Heat the dairy: In a medium saucepan, combine the heavy cream and whole milk over low heat. Stir gently until heated through but do not let it come to a boil.
- Add the cheese: Gradually stir in the finely grated Parmigiano Reggiano until it melts completely into the cream mixture. Season this base with a pinch of white pepper and, if desired, a touch of nutmeg for added warmth.
- Incorporate the gelatin: Remove the saucepan from heat and stir in the bloomed gelatin until it fully dissolves into the warm mixture, ensuring a smooth texture.
- Strain and set: Strain the mixture into prepared molds to catch any cheese particles, which will ensure a silky end product. Refrigerate for at least 240 minutes or until firmly set.
- Prepare the balsamic caviar: In a bowl, mix together the calcium chloride with water. In a separate container, combine the balsamic vinegar with sodium alginate and let it rest for 10-15 minutes.
- Form pearls: Use a pipette to drop the balsamic mixture into the calcium bath. This will cause the vinegar to form delicate pearls, which you will rinse in ice water after.
- Assemble the dish: Unmold the panna cotta onto individual plates. Top each with a generous amount of balsamic pearls, garnish with microgreens or basil leaves, and finish with cracked black pepper before serving.
Notes
For best results, ensure all measurements are accurate and avoid boiling the cream mixture. You can experiment with different cheeses for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 80mg
