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**1. Prepare the Parmigiano Reggiano Custard (Warm/Room Temp):** Preheat oven to 150°C (300°F). Bring a kettle of water to boil for a water bath. Grate 50g of Parmigiano Reggiano.
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In a small saucepan, gently heat 100ml heavy cream and 50ml whole milk with the grated Parmigiano until the cheese is melted and the mixture is warm (do not boil). Remove from heat and let infuse for 10 minutes.
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Strain the cream mixture through a fine-mesh sieve into a clean bowl, pressing on the solids to extract all liquid. Discard solids.
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Whisk the two egg yolks in a separate bowl. Gradually whisk the warm Parmigiano cream into the egg yolks. Add a pinch of nutmeg and pepper.
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Pour the mixture into two small ramekins or heatproof dishes. Place the ramekins in a baking dish and carefully pour hot water into the baking dish to come halfway up the sides of the ramekins. Bake for 20-25 minutes, or until the custards are just set but still slightly wobbly in the center. Carefully remove from water bath and let cool. Serve warm or at room temperature.
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**2. Prepare the Parmigiano Reggiano Panna Cotta (Cold/Chilled):** In a small bowl, sprinkle 1 tsp gelatin powder over 2 tbsp cold water. Let it bloom for 5 minutes. Grate another 50g of Parmigiano Reggiano.
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In a clean small saucepan, gently heat the remaining 100ml heavy cream and 50ml whole milk with the 50g grated Parmigiano until the cheese is melted and the mixture is warm (do not boil).
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Remove from heat. Add the bloomed gelatin mixture and stir until completely dissolved. Strain the mixture through a fine-mesh sieve into a clean bowl. Pour the mixture into two small glasses or molds. Chill in the refrigerator for at least 2-3 hours, or until completely set.
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**3. Prepare the Parmigiano Reggiano Broth (Warm):** Carefully cut any wax or very hard outer rind from your Parmigiano block. Roughly chop about 50g of Parmigiano rinds.
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In a small saucepan, combine the Parmigiano rinds, 500ml vegetable or chicken broth, and 100ml water. Bring to a simmer over medium heat, then reduce heat to low and let it gently simmer for 20-30 minutes, allowing the rinds to impart their flavor. Do not boil vigorously.
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Strain the broth through a fine-mesh sieve, discarding the rinds. Season with a tiny pinch of salt and pepper if needed. Keep warm until serving.
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**4. Prepare the Parmigiano Reggiano Crisps (Crunchy):** Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper. Grate 50g of Parmigiano Reggiano.
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Form small mounds (about 3-4 cm wide) of grated Parmigiano on the prepared baking sheet, leaving space between them. Bake for 5-8 minutes, or until golden brown and crispy. Watch them carefully as they can burn quickly. Remove from oven and let cool on the baking sheet for a minute before transferring to a wire rack to cool completely. They will crisp up as they cool.
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**5. Prepare the Aged Parmigiano Reggiano Shavings (Firm/Dense):** Using a vegetable peeler or a sharp knife, shave or cut about 50g of the remaining Parmigiano Reggiano block into small, thin shards or chunks.
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**6. Assembly:** On individual small plates, artfully arrange one portion of each Parmigiano component: a small spoonful of the warm Parmigiano Custard, a portion of the chilled Parmigiano Panna Cotta (you can unmold it or serve in its glass), a small bowl or shot glass of the warm Parmigiano Broth, a Parmigiano Crisp, and a few Parmigiano Shavings. Serve immediately, allowing guests to experience the different textures and temperatures.
