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.
| 200 ml fresh milk cream | |
| 200 ml milk | |
| 100 g grated Parmesan | |
| 4 g gelatine | |
| walnuts | |
| honey | |
| salt and pepper |
| 1. | Put the gelatine in cold water for 10 minutes. |
| 2. | 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. |
| 3. | 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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