Parmesan Panna Cotta with Balsamic Caviar Pearls Recipe
This elegant Parmesan Panna Cotta with Balsamic Caviar Pearls is a sophisticated and savory dessert or appetizer. The creamy panna cotta is infused with rich Parmigiano-Reggiano cheese and delicate spices, set to a silky smooth texture. Paired with tangy balsamic vinegar pearls that burst with flavor, this dish is garnished with fresh microgreens and optional shaved parmesan for a lovely presentation and complex taste experience.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 40 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the Parmesan Panna Cotta
- 250 ml heavy cream
- 125 ml whole milk
- 100 g finely grated Parmigiano-Reggiano
- 1½ gelatin leaves (or 1 tsp powdered gelatin)
- Pinch of white pepper
- Pinch of nutmeg (optional)
For the Balsamic “Caviar”
- 100 ml high-quality balsamic vinegar
- 1.5 g sodium alginate
- 250 ml water
- 2 g calcium chloride
- Ice water bath (as needed)
To Serve
- Microgreens or baby basil leaves
- Extra shaved parmesan (optional)
- Freshly cracked black pepper
Instructions
- Prepare the gelatin: Soak gelatin leaves in cold water for 5 minutes to soften, or bloom powdered gelatin by sprinkling it over a tablespoon of milk and letting it sit until it swells and becomes gelatinous.
- Heat the dairy: Gently warm the heavy cream and whole milk together in a saucepan over low heat, making sure not to let it boil to preserve the creaminess.
- Incorporate Parmesan and spices: Stir in the finely grated Parmigiano-Reggiano until it melts fully and blends into the dairy. Season the mixture with a pinch of white pepper and nutmeg if using for a subtle aromatic flavor.
- Dissolve gelatin: Remove the saucepan from heat and stir in the softened gelatin leaves or bloomed powdered gelatin. Mix thoroughly until completely dissolved and the mixture is smooth and uniform.
- Strain and mold: Pour the mixture through a fine sieve to eliminate any lumps or solid bits. Then pour the smooth mixture into molds and refrigerate for at least 4 hours to allow it to set firmly.
- Prepare calcium bath: Dissolve 2 g of calcium chloride in 250 ml of water in a shallow bowl to make the calcium bath needed for forming balsamic pearls.
- Make balsamic alginate mixture: Blend 100 ml of high-quality balsamic vinegar with 1.5 g sodium alginate until fully smooth. Let this mixture rest for 10 to 15 minutes to remove any trapped air bubbles.
- Create balsamic pearls: Using a pipette, drop the balsamic-alginate mixture slowly into the calcium bath one drop at a time. Allow each pearl to form and gel for about 1 minute within the bath.
- Rinse and store pearls: Carefully remove the balsamic pearls using a slotted spoon, rinse them in an ice water bath to stop the gelling process, then drain well and keep chilled until ready to serve.
- Serve: Unmold the set Parmesan panna cotta onto serving plates. Garnish with the balsamic pearls, fresh microgreens or baby basil leaves, extra shaved parmesan if desired, and finish with freshly cracked black pepper. Serve chilled for the best flavor and texture experience.
Notes
- Gelatin leaves can be substituted with powdered gelatin, but be sure to bloom it properly to avoid lumps.
- Use high-quality Parmigiano-Reggiano for the best flavor and smooth melting.
- Ensure the dairy mixture doesn’t boil to maintain a silky texture in the panna cotta.
- Allow the balsamic-alginate mixture to rest to eliminate air bubbles; this helps form smooth pearls.
- The calcium bath should be shallow enough to allow easy dropping and retrieval of pearls.
- Balsamic pearls can be prepared in advance and kept chilled, but are best served fresh.
- Microgreens or baby basil add a fresh herbal note balancing the richness of the panna cotta.
- If nutmeg is not preferred, it can be omitted without significantly altering the dish.
