This is not a dessert.
But a fancyful appetizier 😉

A soft panna cotta savory of Parmesan, with the slighty bitter of walnuts and the very sweet honey. Three ingredients that together exalt themselves and give birth to a refined appetizer, unusual but very easy to do.

Parmesan panna cotta, with walnuts and honey
Ingredients for 4/6 serves:

200 ml fresh milk cream
200 ml milk
100 g grated Parmesan
4 g gelatine
salt and pepper

Put the gelatine in cold water for 10 minutes.
Warm up the milk and add the Parmesan, stirring until it will be melted.
Add the milk cream, then melt the gelatine in it, stirring well.
Adjust in salt and pepper.
Pour into the glasses and let rest in the fridge for 4-6 hours.

When is time to serve decorate with the walnuts and the honey.


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