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Parmesan Panna Cotta with Balsamic Caviar Pearls

An exquisite creamy panna cotta infused with Parmigiano Reggiano, topped with balsamic caviar pearls for a delightful balance of richness and tanginess.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 4 servings
Course: Dessert
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Panna Cotta
  • 250 ml heavy cream Adds richness and a velvety texture.
  • 125 ml whole milk Balances the creaminess.
  • 100 g finely grated Parmigiano Reggiano Imparts a deep umami flavor.
  • 1.5 leaves gelatin leaves Or 1 tsp powdered gelatin for setting.
  • a pinch white pepper Enhances flavor.
  • a pinch nutmeg Optional for added warmth.
For the Balsamic Caviar
  • 100 ml high-quality balsamic vinegar Provides tanginess.
  • 1.5 g sodium alginate Essential for creating caviar texture.
  • 250 ml water Used to form the caviar pearls.
  • 2 g calcium chloride Helps in the spherification process.
  • Microgreens or baby basil leaves For garnish.
  • Extra shaved parmesan Optional for serving.
  • Freshly cracked black pepper To serve.

Method
 

Preparation
  1. Soak the gelatin leaves in cold water for 5 minutes. If using powdered gelatin, bloom it by mixing with a tablespoon of milk.
  2. In a medium saucepan, combine heavy cream and whole milk over low heat. Stir until heated through but not boiling.
  3. Gradually stir in the finely grated Parmigiano Reggiano until melted. Season with white pepper and nutmeg, if desired.
  4. Remove from heat and stir in the bloomed gelatin until fully dissolved.
  5. Strain the mixture into molds to remove cheese particles. Refrigerate for at least 4 hours to set.
Balsamic Caviar Preparation
  1. Mix calcium chloride with water in a bowl. Blend balsamic vinegar with sodium alginate in another container and let rest for 10-15 minutes.
  2. Using a pipette, drop the balsamic vinegar mixture into the calcium bath to form caviar pearls. Rinse the pearls in ice water after 1 minute.
Assembly
  1. Unmold the panna cotta onto plates. Top with balsamic pearls and garnish with microgreens, additional parmesan, and freshly cracked black pepper. Serve immediately.

Notes

For extra flavor, use high-quality cheese. Consider adding a dash of cayenne for spiciness, or try different flavored pearls.