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Parmigiano Reggiano Panna Cotta served in small cups with balsamic glaze and crisp cheese hearts.

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.

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

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

  1. Put the gelatine sheets in cold water and leave them to soak for 10 minutes.
  2. 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.
  3. Squeeze the excess water from the gelatine sheets, add them to the hot cream and Parmigiano Reggiano mixture, and stir well until fully dissolved.
  4. Pour the mixture into shooters (or moulds) and refrigerate for at least 4 hours, or overnight, until set.

For the Balsamic Glaze

  1. Combine the balsamic vinegar and honey in a saucepan and place it over medium heat.
  2. 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

  1. Use any mould shape you like. A heart-shaped mini muffin tray works well for making hearts.
  2. 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.
  3. Remove from the oven when lightly golden and allow to cool completely before unmoulding. Once cool, the hearts will harden.

To Assemble

  1. Top each panna cotta with some balsamic glaze and a Parmigiano heart. Serve chilled or at room temperature.