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Rosemary and Lemon Infused Panna Cotta Recipe

Ingredients

How to make it

  • In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
  • In a large saucepan bring cream, rosemary, lemon zest to a simmer for 5 minutes. Strain the rosemary and lemon (discard) and add the half and half and sugar to the cream. Bring just to a boil over moderately high heat, stirring.
  • If desired, the cream can be infused with any flavor desired. Add Lemon Zest, Mint, Ginger, Coffee Beans, etc… and simmer 5 minutes. Strain the mixture and add the half-and-half and sugar and continue with the directions stated above. Remove pan from heat and stir in gelatin mixture and vanilla. Pour the Panna Cotta into 8 cocktail glasses, goblets or other decorative glasses.
  • Chill, covered, at least 4 hours or overnight. Garnish with a curl of candied lemon zest.
  • Serve smaller portions of the Panna Cotta with a rosemary lemon fig tart (also on this site).

Reviews & Comments 2

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    " It was good "
    chefcarolyn ate it and said...
    I've had luck with about 1 Tablespoon of gelatin in this recipe. Please let me know of any suggestions or alterations you would make.
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  • petestein1 17 years ago
    I've found that the quantity of gelatin in an envelope of gelatin can vary quite a bit from one envelope to another. The result is a panna cotta that can be anywhere from overly loose to way too firm.

    For best results, I strongly encourage you to measure out your gelatin by weight or teaspoon. With that in mind, Carolyn, do you want to recommend an optimal quantity or weight of gelatin?
    Was this review helpful? Yes Flag

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chefcarolyn Oklahoma City, OK

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