Parmesan Panna Cotta with Prosciutto, Caramelized Figs & Aged Balsamic

Bloom the gelatin by submerging the sheets completely in ice water for 5 minutes, allowing to soften, remove from the water and set aside. Add the cream, milk and pinch of salt to a medium-sized sauce pot and begin to heat on a medium-low setting. Once you reach a simmer, add the gelatin to the cream and milk. Stir to dissolve and remove from the heat. Immediately add the parmesan and whisk into the cream. Add the rosemary and allow to steep for 10 minutes, stirring every few minutes.

Strain the mixture through a fine sieved strainer or cheesecloth. Pour the mixture into a desired mold or baking dish. A glass mold lined with plastic wrap for easy release, will allow you to have a tall edge, about 2 inches. Let cool in a refrigerator overnight.

Remove from mold and cut into 1” x 3” rectangles and place on a plate. Cut the figs in half and press the cut side of the fig into the granulated sugar. Pick up and shake off the excess sugar, then place sugared side up. Once you have all figs with sugar, begin to brûlée using a torch until all figs are golden and look crispy. If you do not have the torch, you can sear the figs in a non-stick sauté pan.

Arrange the sliced prosciutto around the panna cotta. Drizzle the aged balsamic generously and finish with sea salt.

Serves 6.