Parmesan Panna Cotta

I created this recipe for Third and Vine when we opened in February of 2014. As it was a wine and cheese bar, I wanted to devise a fun small plate that highlighted cheese but didn’t compete with the cheeses served from the fromager. When tomatoes were not in season, I would roast tomatoes to enhance the flavor and create a new depth to the dish.

Panna cotta means cooked cream in Italian. Typically it is a dessert dish; I decided to change it up and go in a savory direction. I also played a trick on the mind using black pepper to emulate the vanilla bean in a dessert panna cotta. This creamy, delicious dish was a fan favorite at more than one restaurant I cooked in.

For The Panna Cotta:

Ingredients:

2 C heavy cream

1 C grated Parmesan cheese

½ tsp salt

½ tsp cracked black pepper

3 tbsp cold water

1 packet plain gelatin

Instructions:

​Sprinkle the gelatin over the cold water in a 4 C or larger glass measuring cup and let it bloom.

Combine the heavy cream, Parmesan cheese, salt, and pepper in a medium saucepot.

​Scald the mixture over medium heat until small bubbles start to form around the sides of the pot and the mixture is steamy. Do not boil.

​Pour the cream and cheese mixture over the gelatin and stir until dissolved.

​Pour the mixture into six greased ramekins and refrigerate uncovered for 30 minutes, then wrap in plastic and refrigerate until set, at least 4 hours or overnight.

Tomato Salad:

Ingredients:

1 pint heirloom cherry tomatoes

12 large fresh basil leaves

1 tsp coarse sea salt

½ tsp cracked black pepper

Reduced balsamic vinegar*

Extra virgin olive oil

Instructions:

Cut the cherry tomatoes in half or quarters if they are large.

Chiffonade the basil - stack the leaves and roll them like a cigar. Using a very sharp knife, slice across the roll to create strips of basil.

Place the tomatoes, basil, salt, and pepper in a bowl.

Toss the tomato mixture with a little olive oil and reduced balsamic.

​To serve:

​Remove the panna cotta from the refrigerator and run a paring knife around the sides.

​Turn over on the plate and tap or jiggle to release from the mold.

​Position some of the tomato salad on top of the panna cotta and cascade the rest onto the plate. Drizzle more of the reduced balsamic vinegar and extra virgin olive oil over the salad and the panna cotta.

Notes:

*For reduced balsamic: Simmer ½ C balsamic vinegar over low heat until it reduces by about half and becomes syrupy; allow to cool. You can also now find balsamic glaze in most grocery stores if you don't want to fill your house with the smell of cooking vinegar.

​This dish makes a fantastic appetizer but could also serve as a light lunch or dinner with soup and some crusty bread. Toast thick slices of rustic bread in a cast-iron skillet with olive oil and rub with the cut side of a clove of garlic for a fragrant, lightly garlicky accompaniment.

I would suggest pairing this with a chilled soup - chilled asparagus, chilled sweet pea, chilled potato leek, or chilled mushroom. A shrimp ceviche or cocktail will also make a delightful pairing if you want to add some protein to your meal.

You can make the panna cotta and balsamic reduction in advance. The panna cotta will keep well in the refrigerator for four to five days. Just be sure to keep it tightly wrapped with plastic wrap so it doesn't dry out on top. And the balsamic reduction will keep for a month or more.

​

​