Parmigiano Reggiano Panna Cotta, Sage Ice Cream, Ricotta Cream with Lemon Zest, and Balsamic Vinaigrette
This dessert reinterprets flavors from Emilia Romagna through contrasting textures. Parmigiano Reggiano is integrated into a panna cotta, paired with sage ice cream, creamy ricotta with lemon zest and balsamic vinegar. The result reflects the identity of the region where the cheese is produced while presenting it in a contemporary form.
This recipe is part of the Casello d’Oro project with Parmigiano Reggiano and JRE–Jeunes Restaurateurs.
PREPARATION INSTRUCTIONS
PARMIGIANO REGGIANO PANNA COTTA
Soak the gelatine in cold water.
Warm the milk gently with the sugar until dissolved.
In a separate saucepan, bring the cream to a gentle simmer.
Add the grated Parmigiano Reggiano and stir until melted.
Combine milk and cream mixtures.
Add softened gelatine and stir until fully dissolved.
Strain if necessary.
Pour into moulds and refrigerate until fully set.
| 300 ml. | Fresh cream |
| 60 ml. | Milk |
| 60 g. | Sugar |
| 120 g. | Parmigiano Reggiano (24 months) |
| 9 g. | Gelatine |
SAGE ICE CREAM
Combine milk and sugar in a saucepan.
Bring to a boil.
Add grated Parmigiano Reggiano and sage.
Mix until the cheese is fully incorporated.
Strain the mixture.
Add fresh cream and mix well.
Transfer to a gelato or ice cream machine (Carpigiani) and churn until smooth and frozen.
| 200 ml | Fresh cream |
| 40 ml. | Milk |
| 40 g. | Sugar |
| 20 g. | Sage |
| 80 g. | Parmigiano Reggiano (grated) |
RICOTTA CREAM
Mix ricotta with lemon zest until smooth.
| 100 g. | Ricotta |
| 5 g. | Lemon zest |
HOW TO PLATE
Place panna cotta in the centre of a deep plate.
Add ricotta cream alongside.
Place a scoop of sage ice cream on top.
Finish with balsamic vinegar and grated Parmigiano.
| 20 ml. | balsamic vinegar |
| Optional | Parmigiano Reggiano (grated) |
