Description
Indulge in the creamy goodness of this Parmesan Panna Cotta topped with delicate balsamic caviar pearls, a sophisticated twist on a classic Italian dessert. The rich flavors of Parmesan meld beautifully with the tangy sweetness of the balsamic pearls, creating a unique and elegant dish that is sure to impress.
Ingredients
Scale
For the Panna Cotta:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup freshly grated Parmesan cheese
- 1 packet (2 1/4 tsp) unflavored gelatin
- 2 tbsp cold water
- Salt and pepper to taste
For the Balsamic Caviar Pearls:
- 1/2 cup balsamic vinegar
- 1 tsp sugar
- 1/2 tsp agar agar powder
- 1 cup vegetable oil (chilled in freezer for at least 30 minutes)
Instructions
- Bloom the Gelatin: Sprinkle the gelatin over 2 tablespoons of cold water in a small bowl and let it bloom for 5 minutes.
- Prepare the Panna Cotta: Combine heavy cream and milk in a saucepan, heat until simmering. Add Parmesan, salt, and pepper. Stir until smooth. Dissolve gelatin in the mixture. Pour into molds and refrigerate for 4 hours.
- Make Balsamic Pearls: Heat balsamic vinegar, sugar, and agar agar. Boil and simmer. Drop mixture into chilled oil to form pearls. Rinse and strain.
- Serve: Unmold panna cotta and top with balsamic pearls before serving.
Notes
- Adjust Parmesan amount for desired intensity.
- Balsamic pearls can be made in advance and stored refrigerated for up to 3 days.
- Pair with arugula salad or crusty bread for a complete appetizer.
Nutrition
- Serving Size: 1 panna cotta
- Calories: 260
- Sugar: 3g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 65mg
