Description
Indulge in a unique culinary experience with this Parmesan Panna Cotta topped with exquisite Balsamic Caviar Pearls. A savory twist on a classic dessert, this dish is sure to impress your guests with its elegant presentation and rich flavors.
Ingredients
Scale
Panna Cotta:
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup finely grated Parmesan cheese
- 1 teaspoon unflavored gelatin powder
- 2 tablespoons cold water
- pinch of salt
- freshly ground black pepper to taste
Balsamic Caviar Pearls:
- 1/4 cup balsamic vinegar
- 1 teaspoon agar agar powder
- 1 cup vegetable oil (chilled in freezer for 30 minutes)
Instructions
- Prepare Panna Cotta: Sprinkle gelatin over cold water and let it bloom. Heat cream and milk, add Parmesan, salt, and pepper. Stir in gelatin, strain, and set in molds. Refrigerate for at least 4 hours.
- Make Balsamic Pearls: Boil balsamic vinegar and agar agar. Drop mixture into chilled oil to form pearls. Strain and rinse pearls.
- Serve: Unmold panna cotta, top with balsamic pearls, and garnish as desired.
Notes
- Use high-quality Parmesan for best flavor.
- Chilled oil must be very cold for pearls to set.
- Panna cotta can be made a day in advance.
- For a simpler version, replace balsamic pearls with a reduction drizzle.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Chilling, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 panna cotta
- Calories: 240
- Sugar: 3g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 60mg
