Thursday, March 28, 2013
The best thing about Parmesan Panna Cotta is that it pairs perfectly with seasonal fare regardless of what season we are in. When I serve this custard I think about what I plate alongside a chunk of crystally Parmigiano-Reggiano, and use those flavors as garnish. Read more over at Called to the Table.
Parmesan Panna Cotta
Serves 4 - 6
2 cups half-&-half
¾ cup shredded Parmesan cheese
1 envelope Knox Gelatine
Fresh ground nutmeg and black pepper
In medium saucepan bring half-&-half to simmer; stir in cheese. Remove from heat, add gelatin, and whisk until smooth. Season with nutmeg and pepper. Push pudding through wire mesh strainer and pour into buttered ramekins. Chill 4 hours.
Serve individual custards in the ramekins, or dip ramekins in hot water for 30 seconds and run a butter knife around the edges of each ramekin and invert onto plate.