Parmigiano panna cotta with pear compote, balsamic reduction and Passito di Pantelleria

INGREDIENTS FOR 8 PEOPLE
400 g fresh cream
100 g grated Parmigiano
8 g gelatine
Salt, pepper
PEAR COMPOTE
1 large pear
1 tablespoon brown sugar
A few drops lemon juice
BALSAMIC REDUCTION
250 ml balsamic vinegar
1 tablespoon honey
1 clove
1 juniper berry
1 small piece cinnamon stick
ACCOMPANIMENTS
Walnut kernels
Bread croutons
Passito di Pantelleria wine

I soak the gelatine in cold water for about 10 minutes.

I bring cream to the boil in a small pan, turn off and add Parmigiano.

I stir to melt the Parmigiano, then add well-squeezed gelatine.

Once dissolved, I add ground pepper and a pinch of salt, then strain before filling the moulds for a velvety cream.

I place the silicone mould on a tray for easy transfer, fill with cream, let cool a little and refrigerate for several hours.

I melt brown sugar and butter in a small pan.

I add peeled, diced pears and cook until soft.

I mash them into a pulp with a potato masher.

I add a few drops lemon juice and let cool.

I simmer balsamic vinegar, spices and a tablespoon honey gently for about 15 minutes, stirring until thickened; it thickens further when cold.

I strain out the spices and store in a small bottle.

Before unmoulding, freeze for 15/20 minutes for a neat release.
I put panna cotta on a plate, add pear compote, walnut pieces and drops of balsamic reduction. I served with little croutons and a small glass of Passito di Pantelleria.

I let the panna cotta reach room temperature and serve.