Parmesan and Sage Panna Cotta with Balsamic Glaze

Instructions

1. 1

   In a saucepan, combine heavy cream, milk, and granulated sugar. Add fresh sage leaves.

2. 2

   Heat the mixture over medium heat, stirring occasionally, until it just begins to simmer. Do not boil.

   ~5 min
3. 3

   Remove from heat, cover, and let steep for 30 minutes to infuse the sage flavor.

   ~30 min
4. 4

   While the cream is steeping, sprinkle gelatin powder over 2 tablespoons of cold water in a small bowl and let it bloom for 5 minutes.

   ~5 min
5. 5

   Strain the cream mixture through a fine-mesh sieve into a clean large bowl, discarding the sage leaves. Grate the Parmesan cheese finely.

   ~2 min
6. 6

   Whisk the bloomed gelatin into the warm cream mixture until fully dissolved.

   ~2 min
7. 7

   Whisk in the grated Parmesan cheese and a pinch of salt until well combined and the cheese is mostly melted.

   ~3 min
8. 8

   Pour the mixture into 6 ramekins.

   ~2 min
9. 9

   Refrigerate for at least 2 hours, or until set.

   ~120 min
10. 10

    Meanwhile, for the balsamic glaze, combine balsamic vinegar and honey in a small saucepan.

11. 11

    Simmer over medium-low heat, stirring occasionally, until the glaze has thickened enough to coat the back of a spoon. This will take about 10-15 minutes.

    ~15 min
12. 12

    Let the glaze cool slightly before serving.

    ~5 min
13. 13

    To serve, spoon a small amount of balsamic glaze over each set panna cotta.

    ~1 min