In this dessert by Massimiliano Mascia, the Emilian tradition breaks free from its classic boundaries to become a contemporary experience. The star of the show is Parmigiano Reggiano, which sheds its salty character to become the mousse and foundation of a silky panna cotta, where the intensity of the cheese meets the aromatic and balsamic notes of the sage gelato.

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A Contemporary Dessert with Parmigiano Reggiano

In this recipe, the creaminess of the lemon ricotta breaks up the flavor profile with a burst of citrusy freshness, while the balsamic vinegar brings it all together with a deep sweet-and-sour note. A bold yet balanced “dance” of contrasts, created to pay homage to the region and its most precious ingredient.

The chef explains: "For me, Parmigiano Reggiano represents the pinnacle of excellence in our region. It embodies the passion and patience required to wait for the perfect result, as well as the importance of traditions that—while remaining faithful to the past—draw on modern techniques, always keeping taste at the heart of their philosophy.

The panna cotta was born from the desire to create a dessert that wasn’t overly sweet, where Parmigiano Reggiano could truly shine. The lemon ricotta and sage in the gelato add freshness and depth to every bite. It’s also the perfect dessert to enjoy with the last sip of red wine still in your glass.”

Recipe developed as part of the Casello d’Oro project, in collaboration with Parmigiano Reggiano and JRE – Jeunes Restaurateurs.

INGREDIENTS

For the Parmigiano Reggiano panna cotta

300 ml fresh cream
60 ml milk
60 g sugar
120 g Parmigiano Reggiano (aged 24 months), grated
9 g gelatin sheets

For the sage ice cream

200 ml fresh cream
40 ml milk
40 g sugar
20 g fresh sage
80 g Parmigiano Reggiano, grated

For the ricotta cream

100 g ricotta
5 g grated lemon zest

For plating and garnish

20 ml balsamic vinegar
grated Parmigiano Reggiano to taste (optional)

INSTRUCTIONS

1. Panna Cotta with Parmigiano Reggiano

Soak the gelatin sheets in cold water for about 10 minutes.
In a small saucepan, gently heat the milk with the sugar over low heat until the sugar has completely dissolved.
In another small saucepan, bring the fresh cream to a gentle simmer.
Add the grated Parmigiano Reggiano to the hot cream and stir until it dissolves completely.
Combine the milk and sugar mixture with the cream and Parmigiano mixture.
Squeeze out the soaked gelatin, add it to the still-warm mixture, and stir thoroughly until completely dissolved.
Strain the mixture through a fine-mesh sieve to achieve a smooth, lump-free consistency.
Pour into individual molds and refrigerate until completely set.

2. Sage Ice Cream

Combine the milk and sugar in a small saucepan and bring to a boil.
Add the grated Parmigiano Reggiano and fresh sage leaves.
Stir continuously until the cheese is fully incorporated.
Strain the mixture through a sieve to remove the sage.
Add the chilled fresh cream and mix well.
Transfer the mixture to an ice cream maker and churn until you have a creamy ice cream.

3. Lemon Ricotta Cream

In a bowl, mix the ricotta with the grated lemon zest until you have a smooth, even cream.

4. Plating

Place the Parmigiano Reggiano panna cotta in the center of a shallow bowl.
Place a quenelle of lemon ricotta cream next to it.
Place a scoop of sage ice cream on top or next to it.
Finish with a few drops of balsamic vinegar and a final sprinkle of grated Parmigiano Reggiano.