Easy-to-make parmigiano (parmesan) panna cotta, served here as a starter with lumpfish roe and potato chips.
| Servings | 4 Portions |
| Tags | Milk | New Year | Party Food | Starter | Swedish |
| Allergens | Fish, Milk |
| Rest Time | 180 min |
| Cook Time | 30 min |
Nothing magical here - just a panna cotta made with parmesan that can be used in a number of different dishes. Here I choose to serve it as a starter, which may be perceived as a bit heavy - an alternative is to pour it into smaller shot glasses instead and have it on a buffet or similar.
I heat the cream until it is almost boiling, but no more than that. Then I remove the saucepan from the heat and throw in the finely grated cheese, which then melts well while stirring. Just make sure that the cheese is melted properly and mixed with the cream.
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Ingredients
Pannacotta
Directions
Pannacotta
- Place the gelatin sheets in cold water. Grate the cheese finely.
- Heat the cream in a small saucepan until it is almost boiling.
- Remove from the heat, add the cheese and let it melt completely into the cream.
- Add white pepper and gelatin - stir.
- Pour into 4 glasses and let cool for 2-3 hours before serving.
- When serving - top with rockfish roe, chopped red onion, chips and dill sprig.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 1842.54 kcal | 460.64 kcal | 380 kcal |
| Carbohydrates | 25.55 g | 6.39 g | 5.27 g |
| Fat | 158.22 g | 39.55 g | 32.63 g |
| Protein | 56.54 g | 14.13 g | 11.66 g |
| Sugar | 13.24 g | 3.31 g | 2.73 g |
| Salt | 4.99 g | 1.25 g | 1.03 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
