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Parmesan Panna Cotta with Balsamic Caviar Pearls

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A sophisticated Italian dessert featuring creamy Parmesan panna cotta topped with tangy balsamic caviar pearls.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://goandweb.com/parmesan-panna-cotta-balsamic-caviar-pearls/