Description
A sophisticated and creamy Parmesan Panna Cotta paired with delicate balsamic vinegar caviar pearls. This elegant dessert combines savory and tangy flavors with a silky texture, perfect for impressing guests with a gourmet touch.
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 (amount as needed)
To Serve
- Microgreens or baby basil leaves
- Extra shaved parmesan (optional)
- Freshly cracked black pepper
Instructions
- Prepare Gelatin: Soak gelatin leaves in cold water for 5 minutes until softened, or if using powdered gelatin, bloom it in a tablespoon of milk and set aside.
- Warm Dairy and Parmesan: In a saucepan over low heat, gently warm the heavy cream and whole milk. Gradually stir in the finely grated Parmigiano-Reggiano until it is completely melted and incorporated. Add a pinch of white pepper and nutmeg if using for extra flavor.
- Dissolve Gelatin: Remove the saucepan from heat. Stir in the soaked or bloomed gelatin thoroughly until fully dissolved, resulting in a smooth mixture without lumps.
- Strain and Chill: Pour the panna cotta mixture through a fine sieve to ensure smoothness. Transfer the mixture into molds and refrigerate for at least 4 hours, or until firmly set.
- Prepare Calcium Bath: Combine 2 g calcium chloride with 250 ml water in a shallow bowl, stirring until fully dissolved. This will serve as the setting bath for the balsamic caviar pearls.
- Mix Balsamic and Sodium Alginate: Blend 100 ml balsamic vinegar with 1.5 g sodium alginate until the mixture is completely smooth. Let the mixture rest for 10 to 15 minutes to remove any air bubbles for best results.
- Create Balsamic Pearls: Using a pipette, carefully drop the balsamic mixture one drop at a time into the calcium chloride bath. Allow the drops to form into caviar-like spheres and set for about 1 minute.
- Rinse Pearls: Remove the balsamic pearls from the calcium bath and rinse them gently in an ice water bath to halt the setting process. Drain the pearls well and keep them ready for serving.
- Serve: Unmold the set Parmesan panna cotta onto serving plates. Top with the balsamic caviar pearls, garnish with microgreens or baby basil leaves, extra shaved parmesan if desired, and finish with freshly cracked black pepper. Serve chilled for an elegant appetizer or dessert.
Notes
- Be sure to use high-quality Parmigiano-Reggiano for the best flavor in the panna cotta.
- Sodium alginate and calcium chloride are specialty ingredients used for molecular gastronomy caviar; they can be found in specialty cooking stores or online.
- Ensure the gelatin is completely dissolved to avoid lumps in the panna cotta.
- The resting time for the balsamic and sodium alginate mixture is important to remove air bubbles, which can affect pearl formation.
- Handle the balsamic pearls gently as they are delicate and can burst easily.
- Refrigerate the panna cotta for at least 4 hours or overnight for best set and flavor development.
