Description
Parmesan Panna Cotta with Balsamic Caviar Pearls is an elegant Italian dessert that combines the creamy richness of Parmesan-infused panna cotta with the sophisticated texture and tangy burst of molecular gastronomy-inspired balsamic pearls. This savory-sweet appetizer offers a unique flavor profile perfect for impressing guests or adding a gourmet touch to any meal.
Ingredients
Scale
Panna Cotta
- 1 cup heavy cream
- 1 cup whole milk
- 3 ounces finely grated Parmesan cheese
- 1 tablespoon granulated sugar
- 1 packet (about 2 1/4 teaspoons) unflavored gelatin
- 3 tablespoons cold water
- Pinch of salt
Balsamic Caviar Pearls
- 1/2 cup balsamic vinegar
- 1 tablespoon agar agar powder
- 1 cup vegetable oil (chilled in freezer for at least 30 minutes)
Instructions
- Bloom Gelatin: In a small bowl, sprinkle the unflavored gelatin over 3 tablespoons of cold water and allow it to bloom for 5 minutes until fully absorbed and slightly swollen.
- Heat Dairy Mixture: Combine the heavy cream, whole milk, granulated sugar, and a pinch of salt in a medium saucepan over medium heat. Warm the mixture gently until it is hot but not boiling, stirring occasionally to dissolve the sugar without curdling the dairy.
- Melt Parmesan and Incorporate Gelatin: Remove the hot mixture from heat, then stir in the finely grated Parmesan cheese until completely melted and smooth. Next, stir in the bloomed gelatin until fully dissolved to ensure a creamy, smooth texture.
- Strain and Chill: Pour the mixture through a fine sieve to remove any lumps or bits of undissolved cheese, then pour it into serving molds or small cups. Refrigerate for at least 4 hours, or until the panna cotta is properly set and firm to the touch.
- Prepare Balsamic Caviar Pearls: Place the chilled vegetable oil into a tall glass container and keep it cold in the freezer. In a small saucepan, bring the balsamic vinegar and agar agar powder to a boil while whisking vigorously to fully dissolve the agar. Simmer for 1-2 minutes to activate the gelling agent.
- Form Pearls: Using a dropper or syringe, carefully drop the hot balsamic and agar mixture into the cold oil. The droplets will form into caviar-like pearls as they sink to the bottom. Once formed, strain the pearls and rinse them under cold water to remove excess oil and firm the texture.
- Serve: Unmold the panna cotta or serve it directly in the cups. Garnish each serving with a spoonful of balsamic caviar pearls. Optionally, add fresh basil leaves or microgreens on top for an extra layer of color and flavor.
Notes
- Use a high-quality aged Parmesan cheese to maximize flavor depth.
- The balsamic pearls can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a vegetarian-friendly version, substitute the gelatin with plant-based gelling agents such as agar agar exclusively.
- Ensure the vegetable oil is well chilled to help form perfect balsamic pearls.
- Carefully strain the panna cotta mixture to avoid any grainy texture from Parmesan clumps.
