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Savoury Parmigiano Reggiano Panna Cotta Recipe
A spoonful of Savoury Parmigiano Reggiano Panna Cotta is silky and rich. Finished with balsamic glaze and crisp cheese hearts, it’s smooth, savoury, and completely spoonable.
Prep Time: 4 hours 10 minutes
Cook Time: 5 minutes
Total Time: 4 hours 15 minutes
Servings: 8
Ingredients
Panna Cotta
- 300 ml – 10 oz heavy cream
- 300 ml – 10 oz whole milk
- 200 g – 7 oz Parmigiano Reggiano – finely grated
- 5 sheets gelatine – 10 g – 0.35 oz or 3 tsp gelatine powder
Balsamic Glaze
- 50 ml – 1.75 oz balsamic vinegar
- 30 ml – 1 oz honey
Parmigiano Hearts
- 100 g – 3.5 oz Parmigiano Reggiano – finely grated
Instructions
For the Panna Cotta
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Put the gelatine sheets in cold water and leave them to soak for 10 minutes.
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In the meantime, put the milk, cream, and grated Parmigiano Reggiano in a pot and heat over medium heat, stirring gently until the cheese has completely melted.
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Squeeze the excess water from the gelatine sheets, add them to the hot cream and Parmigiano Reggiano mixture, and stir well until fully dissolved.
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Pour the mixture into shooters (or moulds) and refrigerate for at least 4 hours, or overnight, until set.
For the Balsamic Glaze
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Combine the balsamic vinegar and honey in a saucepan and place it over medium heat.
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Stir and bring to a boil. Let it simmer for a few minutes, or until the glaze thickens and reaches a syrup-like consistency.
For the Parmigiano Hearts
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Use any mould shape you like. A heart-shaped mini muffin tray works well for making hearts.
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Add enough grated Parmigiano Reggiano to completely cover the base of each mould. Bake for a few minutes, until the cheese melts and begins to bubble. Watch carefully to prevent over-browning, as it can turn bitter.
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Remove from the oven when lightly golden and allow to cool completely before unmoulding. Once cool, the hearts will harden.
To Assemble
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Top each panna cotta with some balsamic glaze and a Parmigiano heart. Serve chilled or at room temperature.