For the Parmesan Panna Cotta:
- 250 ml heavy cream
- 125 ml whole milk
- 100 g finely grated Parmigiano-Reggiano
- 1 gelatin leaf or 1 tsp powdered gelatin
- Pinch of white pepper
- Pinch of nutmeg (optional)
For the Balsamic “Caviar”:
- 100 ml good-quality balsamic vinegar
- 1.5 g sodium alginate
- 250 ml water
- 2 g calcium chloride
- Ice water bath
To Serve:
- Microgreens or baby basil leaves
- Extra shaved parmesan (optional)
- Cracked black pepper
Directions
- Step 1: Bloom gelatin by soaking gelatin leaves in cold water for 5 minutes or blooming powdered gelatin in a little bit of milk.
- Step 2: Heat the base by warming cream and milk over low heat in a saucepan. Stir in grated Parmesan until fully melted. Add a pinch of white pepper and optional nutmeg.
- Step 3: Dissolve the gelatin by squeezing out the bloomed gelatin and stirring it into the warm mixture. Avoid boiling. Mix until smooth.
- Step 4: Strain the mixture through a fine sieve for a silky texture. Pour into small molds or ramekins and chill for at least 4 hours until set.
- Step 5: While the panna cotta sets, prepare the balsamic “caviar.” Blend 250 ml of water with calcium chloride until dissolved, then pour it into a bowl to create an alginate bath.
- Step 6: In another bowl, blend balsamic vinegar with sodium alginate until smooth. Let this mixture rest for 10-15 minutes to remove air bubbles.
- Step 7: Using a pipette or dropper, drip the balsamic mixture into the calcium bath one drop at a time. Observe as they form pearls instantly and allow them to sit for 1 minute.
- Step 8: Rinse the pearls in ice water, then strain and drain until ready to serve.
- Step 9: To assemble, carefully unmold the panna cotta onto plates, spoon the balsamic caviar on top, and garnish with microgreens and shaved parmesan. Serve chilled.
FAQ
1. Can I make Parmesan panna cotta in advance?
Yes, the panna cotta can be made a day ahead and stored in the refrigerator until you’re ready to serve.
2. What if I don’t have sodium alginate?
Sodium alginate is essential for making the balsamic “caviar.” You can find it in specialty food stores or online. Alternatively, you might try a different method for spherification that does not require it.
3. Is this dish gluten-free?
Yes, all the ingredients in this recipe are gluten-free, making it a great option for gluten-sensitive guests.
4. How long do the balsamic pearls last?
The balsamic pearls should be consumed fresh but can last up to 48 hours when stored properly in the fridge.
5. Can I substitute Parmigiano-Reggiano with another cheese?
While Parmigiano-Reggiano gives a unique flavor and texture, you can experiment with other hard cheeses like Grana Padano or aged Gouda, keeping in mind that the overall flavor will differ slightly.
Conclusion
Balsamic “Caviar” on Parmesan Cloud is not just an appetizer; it’s a culinary experience that embodies elegance and creativity. This dish will elevate your next dinner party, leaving guests in awe of your cooking skills. With its exquisite flavors and stunning presentation, it’s a dish worth making for any special occasion.
