ROSEMARY PANNA COTTA

April 29, 2014

Thank god nobody saw me trying this recipe for the first time. I don’t own a gas burner and my oven was so crap that the oven caramelizing technique didn’t work either. So there I was, burning all my fingers while trying to caramelize the panna cotta with a pocket lighter. 

ROSEMARY PANNA COTTA

  • 750ml cream
  • 4 leaves gelatin
  • 1 thick spring rosemary
  • 1 vanilla bean
  • 4 tablespoons sugar
  • brown sugar [for the crust]

fox_pannacotta4_ put gelatin into water

_ place cream, rosemary, vanilla and sugar into a saucepan [use scraped off vanilla pulp + vanilla bean]

_ bring to boil

_ simmer for about 20 min [will reduce to about 3/4 of the liquid]

_ set aside

_ remove rosemary and vanilla bean

_ put gelatin into still warm cream

_ stir until dissolved 

_ if needed season to taste with sugar or lemon juice

_ pour into cupsfox_pannacotta3

_ place into the fridge until set [approximately 3-5 hours]

_ just before serving sprinkle with brown sugar

_ use a gas burner to caramelize sugar [if you don’t have one, you can put your cups for a few seconds under the heating spirals of your oven]

_ garnish with some rosemary

_ serve with fresh berriesfox_pannacotta2

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