Panna cotta with 30 months Parmigiano Reggiano – Caseificio Bio Reggiani

Portion 2/3 persons

Ingredients

90 gr Parmesan cheese 30 months

250 ml fresh cream

180 ml milk

7 g isinglass

1 basket of seasonal strawberries

80 g sugar

1 untreated lemon

1 teaspoon sugar

Panna cotta with 30-month Parmigiano Reggiano is a dessert that will amaze your diners. Parmigiano Reggiano is a cheese that is very suitable for any type of preparation, including desserts. The 30-month maturation, being balanced in flavour and texture, lends itself very well to adding a strong but not overpowering note of flavour to the other flavours of the dessert.

The sweet-savoury contrast, thanks also to the addition of fresh strawberries in season, will be an explosive mix of flavours, worthy of a great end to a meal.

Preparation

Start by soaking the isinglass in cold water for about ten minutes. Separately, we bring the cream and milk to the boil in a saucepan, at which point we add the 30-month Parmesan cheese. Stir and mix everything together, then pour in the well-wrung isinglass and stir again to finally amalgamate the complete mixture. Pour into 4 moulds and let them rest in the fridge (once at room temperature) for at least 6 hours.

About an hour before serving the parmesan panna cotta, prepare the chopped strawberries in a small bowl with lemon, sugar and a dash of water to dilute. Lay the strawberries on top of the panne cotta and serve! Enjoy!

Have you already tried organic Parmigiano Reggiano from Caseificio BIO Reggiani?

Try it now!

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