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Rosemary Panna Cotta
Created by: Howcan Team
Ingredients
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 2 sprigs of fresh rosemary
- 1 packet (2 1/4 tsp) unflavored gelatin
- 2 tablespoons cold water
- 1 teaspoon vanilla extract
Instructions
- In a small bowl, sprinkle 2 tablespoons of unflavored gelatin over 2 tablespoons of cold water. Let it sit for 5 minutes to bloom.
- In a saucepan, combine 2 cups of heavy cream, 1/2 cup of whole milk, 1/4 cup of granulated sugar, and 2 sprigs of fresh rosemary. Heat over medium heat until it just begins to simmer, then remove from heat and let the rosemary infuse for 10 minutes.
- After the rosemary has infused, remove the sprigs from the cream mixture and return the saucepan to low heat. Add the bloomed gelatin and stir until completely dissolved.
- Remove the saucepan from the heat and stir in 1 teaspoon of vanilla extract. Strain the mixture through a fine-mesh sieve into a large pouring jug to remove any remaining rosemary pieces.
- Pour the mixture into 6 ramekins or serving glasses. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.
- To serve, dip the bottom of each ramekin in hot water for a few seconds, then run a knife around the edge to loosen the panna cotta. Invert onto a plate and serve chilled.
Rosemary Panna Cotta is a luscious Italian dessert with a rich history dating back to the 15th century. This creamy, silky dessert is traditionally made with heavy cream, sugar, gelatin, and infused with the aromatic essence of rosemary. The dish originated in the Piedmont region of Italy, where it was first created by skilled chefs in the royal kitchens. The infusion of rosemary adds a delightful earthy and piney flavor to the dessert, elevating it to a whole new level. Today, the best versions of this dish can be found in authentic Italian trattorias and fine dining restaurants, where chefs pay meticulous attention to the balance of flavors and the perfect texture. To make the best Rosemary Panna Cotta, it's crucial to infuse the cream with fresh rosemary to capture its essence fully. Alternatively, some chefs also incorporate a drizzle of honey or a balsamic reduction to add a unique twist to this classic dessert. Whether enjoyed on its own or paired with a fruit compote, Rosemary Panna Cotta continues to captivate dessert enthusiasts with its luxurious taste and historical charm.
260 min
6
320 calories
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