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