First, soak the gelatine in cold water for 10 minutes.
Place cream, milk, parmesan, salt and pepper in a saucepan and mix well, then bring to the boil, stirring constantly, leave to cook for another 1 minute and turn off.
Remove from the heat and add the gelatine, after squeezing it gently, stirring immediately to dissolve it completely.
With a little caution, immediately transfer the mixture into the molds, while it is still hot, then let it cool first at room temperature and then in the fridge for at least 1 night.
Now focus on the onion: peel it and cut it first in half and then into thin slices.
Place it in a non-stick pan with salt and a little oil and cook over a low heat until it has wilted, then add the vinegar and sugar, let the vinegar evaporate and continue to cook for another 15 minutes or until it is soft and cooked .
Cut disks of the same diameter as the molds used for the panna cotta (or slightly larger) from the bread, then gently turn out the panna cotta.
Start assembling: place the bread discs on a cutting board or serving plate and place a panna cotta on each of them, then crown with a little onion.
Coarsely crumble the taralli and use them to complete the panna cotta.
The savory panna cotta with onions is ready, all you have to do is bring it to the table and amaze all your guests.
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