Rosemary Lemon Panna Cotta

Rosemary Lemon Panna Cotta
Rosemary Lemon Panna Cotta

Serves: 8

Ingredients
  • 1 envelope unflavored gelatin (about 1 tablespoon)
  • 2 Tbsp. cold water
  • 2 c. heavy cream
  • 1 c. half-and-half or whole milk
  • ⅓ c. sugar
  • 2 tsp. vanilla
  • 2 sprigs rosemary
  • Zest of 1 large lemon

Instructions
  1. In a small saucepan, sprinkle gelatin over water and let stand for 1 minute. Turn the heat to low and stir until the gelatin is dissolved. Remove from heat.
  2. Combine the heavy cream, rosemary sprigs, and lemon zest in a large saucepan. Set the heat to medium-low and let simmer for five minutes. Strain out the rosemary and lemon zest and discard. Stir in the sugar and half-and-half or whole milk. Turn the heat to medium high and bring to a very low boil, stirring continuously.
  3. Remove pan from heat and stir in gelatin mixture and vanilla extract. Pour into 8 wine glasses or other decorative containers.
  4. Chill, covered, at least 4 hours or overnight. Garnish with a curl of lemon peel.

Source: thewanderlustkitchen
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