Serves: 4 people
12 month month aged Parmigiano Reggiano PDO
Ingredients
250ml whole milk
3 fresh thyme sprigs + more to garnish
65g sugar
2 leaves of gelatine
185ml double cream
150g blackberries
1-2 tbsp sugar, depending on the sweetness of the berries
40g Parmigiano Reggiano PDO, grated
Method
- Add the milk, sugar and whole thyme sprigs to a saucepan and heat gently but do not boil. Once warm, strain the milk through a sieve and get rid of the thyme.
- Meanwhile, soak the gelatine leaves in warm water to a few minutes to soften them. Once soft, squeeze out the excess water and add to the warm milk, off the heat.
- Cool for 10 minutes then whisk the milk into the cream. Strain one last time then pour into the tins/ramekins. Set for around 3-4 hours in the fridge.
- Meanwhile, make the tuilles. Heat the oven to 200°c. Line a baking tray with baking paper. Sprinkle the grated Parmigiano Reggiano PDO in 4 neat rounds. Bake for 5 minutes until the cheese bubbles and turns golden. Cool then lift off the tray. If they are still soft out the oven, don’t worry as they crisp up as they cool.
- For the blackberries, tip them into a pan with the sugar and heat over medium. Use the back of a spoon to gently burst the blackberries to make a quick sauce.
- 6. Once the panna cottas are set (they should have a wobble in the middle but not be liquid), loosen the edges and tip them out (or leave in the tins/ramekins if easier for you.) Top with blackberry sauce, fresh thyme and a little Parmigiano Reggiano PDO crisp.
