Description

This elegant Parmesan Panna Cotta with Balsamic Caviar Pearls is a sophisticated appetizer that combines creamy, savory panna cotta infused with Parmigiano-Reggiano cheese and delicate balsamic vinegar pearls. The panna cotta is smooth and rich, subtly seasoned with white pepper and nutmeg, while the balsamic caviar adds bursts of tangy flavor and visual appeal. Finished with fresh microgreens, shaved parmesan, and cracked black pepper, this dish is perfect for impressing guests at any dinner party or special occasion.

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 (for rinsing pearls)

To Serve

Microgreens or baby basil leaves
Extra shaved parmesan (optional)
Freshly cracked black pepper

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Instructions

Prepare Gelatin: Soak gelatin leaves in cold water for 5 minutes to soften, or if using powdered gelatin, bloom it by sprinkling over a tablespoon of milk and letting it sit until it dissolves and thickens.
Heat Dairy and Parmesan: Warm the heavy cream and whole milk in a saucepan over low heat to prevent scalding. Stir in the finely grated Parmigiano-Reggiano cheese until it melts completely. Season the mixture with a pinch of white pepper and nutmeg, if using.
Dissolve Gelatin: Remove the cream mixture from heat and stir in the bloomed gelatin until fully dissolved, ensuring a smooth texture without lumps.
Strain and Set Panna Cotta: Pour the mixture through a fine sieve into molds to remove any bits of cheese or undissolved gelatin. Refrigerate the molds for at least 4 hours, or until the panna cotta is firmly set.
Prepare Calcium Bath: Mix the calcium chloride with 250 ml of water in a shallow bowl. This will be used to set the balsamic pearls.
Prepare Balsamic Mixture: Blend the balsamic vinegar with sodium alginate until smooth and uniform. Let the mixture rest for 10–15 minutes to allow air bubbles to dissipate.
Create Balsamic Pearls: Using a pipette, drop the balsamic and sodium alginate solution drop by drop into the calcium chloride bath. Each drop will form a pearl. Let the pearls sit in the calcium bath for 1 minute to set.
Rinse and Store Pearls: Gently remove the balsamic pearls from the calcium bath and rinse them in an ice water bath to stop the setting process. Drain well and store in a covered container until ready to serve.
Assemble and Serve: Carefully unmold the panna cotta onto serving plates. Top each with a spoonful of balsamic caviar pearls. Garnish with microgreens or baby basil leaves, extra shaved Parmesan if desired, and freshly cracked black pepper. Serve chilled for the best flavor and texture.

Notes

To ensure a smooth panna cotta, be careful not to overheat the dairy mixture as it can scorch and affect the flavor.
If you do not have sodium alginate or calcium chloride, the balsamic pearls portion can be omitted or substituted with balsamic reduction drizzled on top.
Gelatin can be substituted with agar-agar for a vegetarian alternative, but note the setting properties will differ and may require adjustments.
Make sure to bloom the gelatin properly to avoid any graininess in the panna cotta.
The balsamic pearls should be served fresh on the day of preparation for best texture and taste.
This dish pairs beautifully with light white wines or sparkling wines that complement its creamy and tangy flavors.