Parmesan Panna Cotta
These wickedly-rich, Parmesan-pepper custards get topped with a relish of fresh herbs and tomato bits. Don’t worry if some of the cheese settles on the bottom during chilling, it will just form a thin, fabulous layer. You can simplify the recipe by serving the panna cotta in the individual ramekins or custard cups.
Ingredients
Panna Cotta
- 1 cup milk, whole
- 1/4 teaspoon garlic powder
- 1 envelope (1/4 oz.) unflavored gelatin, (2 1/4 teaspoons)
- 1 1/2 cups cream, heavy
- 1 cup cheese, grated Parmesan cheese
- 3/4 teaspoon Coarsely ground black pepper
Tomato-Herb Relish
- 1/2 cup seeded and finely chopped tomato
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely chopped fresh chives
- 1 teaspoon balsamic vinegar
Nutrition Information
Serving size: 1/2 cup
Calories: 210
Carbohydrate: 6g (2%)
Protein: 8g (16%)
Total Fat: 17g (26%)
Saturated Fat: 10g (50%)
Trans Fat: 0g
Cholesterol: 60mg (20%)
Sodium: 330mg (14%)
Dietary Fiber: 0g (0%)
Calcium: 20%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Lightly oil six 8-ounce ramekins or custard cups. Set aside.
In small, heavy saucepan combine milk and garlic powder. Sprinkle gelatin over milk mixture. Let stand (do not heat) for 5 minutes.
Cook milk mixture, stirring constantly, over medium heat until gelatin dissolves (no granules appear on spoon or spatula). Do not boil. Stir in cream. Continue cooking and stirring over medium heat about 5 minutes or until tiny bubbles form around the edges.
Remove milk mixture from heat. Whisk in Parmesan cheese and pepper until cheese is melted. Pour into prepared ramekins or custard cups. Refrigerate at least 4 hours. If desired, cover loosely and refrigerate for up to 2 days.
For relish, in small bowl, toss together tomato, basil, chives and vinegar.
To serve, remove panna cotta by running a small narrow spatula around inside edges of ramekins. Dip bottoms of ramekins in warm water for 5 to 10 seconds. Invert onto serving plates. Spoon relish onto each serving.
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