There is nothing more indulgent than parmesan panna cotta, which with lardo and caramelized grapes is really original. It also pairs wonderfully with baked pepper strips or crispy pancetta. Today I serve it with lardo and grapes and with peppers, partly for aesthetic reasons (the colors of this dish are beautiful) and partly to please both meat lovers and vegetarians who often sit around the same table.
Lardo and caramelized grapes, however, are certainly not the only option for parmesan panna cotta; many other tasty pairings are possible. Serve this dish with the carrot and hazelnut salad or the beet and feta towers with walnuts and warm honey, follow with a good risotto, finish with the plum tart with ginger and licorice and you will have prepared a royal meal, or rather…a queen’s meal.
- Difficulty: Easy
- Cost: Low cost
- Rest time: 6 Hours
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 290.65 (Kcal)
- Carbohydrates 4.05 (g) of which sugars 3.90 (g)
- Proteins 4.83 (g)
- Fat 28.47 (g) of which saturated 3.12 (g)of which unsaturated 3.46 (g)
- Fibers 0.15 (g)
- Sodium 359.25 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for parmesan panna cotta with lardo and grapes
- 1 cup + 1 tbsp whipping cream, 35% fat
- 1 oz Parmigiano Reggiano PDO (grated)
- 1.5 tsp powdered gelatin (about 4 g)
- 4 slices lardo
- 4 black grape berries (individual berries)
- 1/2 tsp sugar
- 1/2 tsp butter
- to taste salt
- 4 strips roasted bell peppers (two red and two yellow)
- 2 leaves basil
- to taste salt
Tools
You will need 4 individual pudding molds
How to prepare the parmesan panna cotta
Today I propose a very quick pudding, yet elegant and delicious. Start by soaking the powdered gelatin in cold water so it will be ready when needed. Meanwhile, heat the cream over low heat until it is very warm. Add the grated Parmigiano and finally the gelatin, drained and squeezed. After stirring for a few minutes, turn off the heat.
Pudding done. Now simply pour it into four single-serving molds and, once cooled, let it rest in the refrigerator covered for a few hours.
When ready to serve, gently release the panna cotta from the molds with light pressure from your fingers or with the blade of a thin knife warmed under hot water, and turn them out onto a plate. In a small hot pan, with a pinch of sugar and a bit of butter, caramelize the grapes until they are glossy. Turn off the heat and season lightly with salt. Make a small nest with a slice of lardo and place a black grape berry in the center.
For the roasted pepper variation, place two small strips of already salted roasted pepper, one red and one yellow, on the panna cotta, and finish with very thinly sliced fresh basil.
A few more ideas for you
This panna cotta is perfect for parties. Served directly in a verrine (even disposable, but preferably glass), it will be a beautiful finger food course. You can pair it with other small dishes on your buffet. It will be delightful if you decorate it with a seed crumble instead of grapes or peppers. Leftover seeded crackers will be perfect, but a single whole cracker will also work well as a crisp wafer.
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