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You are here: Home / Recipes / Appetisers / PARMIGIANO REGGIANO PANNA COTTA

PARMIGIANO REGGIANO PANNA COTTA

May 30, 2013 By Manu 6 Comments

Parmigiano Reggiano Panna Cotta

I know I know… I am sure you are thinking that I must have gone mad.  Yes, Parmigiano Reggiano is a cheese and Yes again, Panna Cotta is (usually) a dessert.  But hear me out.  What is panna cotta made of?  Basically, cream.  To which we add flavours, milk (sometimes), gelatine and sugar.  If you take the sugar out of the equation, you can easily make a savoury panna cotta.  Same silky consistency, same shine… different taste.  With that in mind, you could use various cheeses to make one and experiment, but today, I will show you how to make a classic savoury panna cotta with the King of Italian cheeses: Parmigiano Reggiano.  They make a fantastic appetiser or buffet food, very classy, especially if served in shot glasses (it is quite rich, so do not make huge portions… you can always go for a second serving!)!  I like to top these with some balsamic glaze and Parmigiano Reggiano hearts as decorations.  Read on, it is all in today’s post!  Enjoy!

Parmigiano Reggiano Panna Cotta

Parmigiano Reggiano Panna Cotta
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Parmigiano Reggiano Panna Cotta

A savoury panna cotta? YES and this Parmigiano Reggiano Panna Cotta is amazingly delicious!

Course Appetiser
Cuisine Italian
Prep Time 4 hours 10 minutes
Cook Time 5 minutes
Total Time 4 hours 15 minutes
Servings 8
Author Manuela Zangara

Ingredients

Parmigiano Reggiano Panna Cotta

  • 300 ml – 10 oz. heavy cream
  • 300 ml – 10 oz. whole milk
  • 200 gms – 7 oz. Parmigiano Reggiano thinly grated
  • 5 sheets 10 gms – oz. of gelatine or 3 tsp of gelatine powder

Balsamic Glaze

  • 50 ml – 1.75 oz. balsamic vinegar
  • 30 ml – 1 oz. honey

Parmigiano Hearts

  • 100 gms – 3.5 oz. Parmigiano Reggiano thinly grated

Instructions

Parmigiano Reggiano Panna Cotta

  1. Put the gelatine sheets in cold water for 10 minutes.
  2. In the meantime, put the milk, cream and grated Parmigiano Reggiano in a pot and heat it on the fire, stirring gently until the cheese melts.
  3. Now squeeze the excess water from the gelatine sheets and add them to the hot cream and Parmigiano Reggiano mixture and stir well to dissolve.
  4. Pour the mixture in the shooters (or moulds) and keep them in the fridge for at least 4 hours or overnight to set.

Balsamic Glaze

  1. When the panna cotta has set, prepare the balsamic glaze.
  2. Combine the balsamic vinegar and honey in a sauce pan and put it on the fire.
  3. Stir and bring to a boil. Let it simmer for a few minutes or until the glaze thickens and becomes like syrup.

Parmigiano Hearts

  1. You can make any shape you like as long as you have a mould. I used a heart shaped mini muffin tray to make hearts.
  2. Put enough grated Parmigiano Reggiano to completely cover the base of your mould and bake for a few minutes, until the cheese has completely melted and it starts bubbling. Keep an eye on it and make sure it does not become golden brown or it will taste bitter! When just golden, remove from the oven and let it cool down completely before unmoulding. When cool, it will harden.

To Assemble

  1. Top the panna cotta with some balsamic glaze and a Parmigiano heart and serve cool or at room temperature.

Parmigiano Reggiano Panna Cotta

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Related Posts:

  • Rose Panna Cotta
  • Pomegranate Panna Cotta
  • JASMINE AND MANGO PANNA COTTA SHOOTERS
  • PARMIGIANO REGGIANO GELATO
  • PARMIGIANO REGGIANO TARTS WITH COTECHINO

Filed Under: Appetisers, Cheese, Finger food, Gluten Free, Italian, Special Occasions Tagged With: appetisers, balsamic, cheese, cream, finger food, Italian, Italy, panna cotta, Parmigiano Reggiano, potluck, shooters, Special Occasions, vinegar

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Comments

  1. Elle says

    May 30, 2013 at 7:49 pm

    I’ve seen these before and they are delicious. Love the idea of the Parmesan crisps and the balsamic glaze!

    Reply
  2. Nuts about food says

    May 30, 2013 at 8:13 pm

    Brilliant ideas all the way round! Love the idea of an elegant savory panna cotta to surprise guests with and never thought of using a muffin tray to give your parmigiano rounds a perfect shape.

    Reply
  3. Frank @Memorie di Angelina says

    May 30, 2013 at 9:41 pm

    If you ask me, this is absolute genius. I’m not big on desserts (although I do like panna cotta) so I’d love to try this.

    Reply
  4. Suzanne Perazzini says

    June 2, 2013 at 6:51 am

    I guess there is no reason why it wouldn’t work but might not be quite the sweet one would be expecting.

    Reply
  5. PolaM says

    June 3, 2013 at 2:18 am

    I think you are just walking the line between craziness and genius! This definitely fall and the right side of the line 😉

    Reply
  6. Mari Paz says

    September 10, 2017 at 12:57 pm

    Hi Manu,
    How do you use powdered gelatine instead of gelatine sheets for this recipe?
    Maria

    Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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