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Parmigiano Reggiano Panna Cotta

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.