As we know the rosemary goes well with salty, fried meats. But did you know it works perfectly with desserts too? If you haven’t tasted the rosemary panna cotta yet, it’s high time to do so. It’s not only the rosemary that makes it special but also the lightly salty, homemade caramel sauce.
Preparing the Panna Cotta
I usually use gelatin leaves, not gelatin powder so this recipe is also made with this. Soak 5 gelatin leaves into 4 tbsps of water (important the water is covering the leaves). Set them aside and let the leaves absorb some of the water and soften.
In a bowl boil the 3/4 cup of cream, 3/4 cup of brown sugar, 1 scraped vanilla bean (cut the vanilla bean in half lengthwise scrape off the seeds), a pinch of salt and 1 rosemary leaf. You can also use dried rosemary, fill it into the mesh-ball tea infuser.
During this time the gelatin has softened so you can add it to the boiled cream. Then bring to a boil again. After boiling remove from the heat and stir in 2 cups of milk. Take the rosemary leaf or the mesh-ball tea infuser out and pour the mass into non-stick silicone moulds or directly into cups in which it will be served. Place them in the fridge and wait for them to set.
Preparing the Caramel Sauce
While the panna cotta sets in the fridge, make the caramel sauce.
Heat the ingredients except for butter and cream. When the sugar is lightly browned add 3 tbsps of butter and pour 3/4 cup of cream on it and cook until thickened. It is up to you how rich consistent caramel sauce you want.
When the sauce has cooled slightly pour it over the panna cotta, sprinkle with toasted walnuts and enjoy!
Rosemary Panna Cotta with Caramel Sauce Recipe
For the Panna Cotta
- ¾ cup cream
- 2 cup milk
- 1 vanilla stick
- 1 rosemary leaf
- 1 pinch of salt
- ¼ cup brown sugar
- 5 gelatin leaves
- 4 tbsp water
For the Caramel Sauce
- ¾ cup cream (30% fat)
- ½ brown sugar
- 2 tbsp water
- 1 csp salt
- 3 tbsp melted butter
Preparation of Panna Cotta
- Put the gelatin leaves into the 4 tbsps of water until covering the leaves and let them soak until soft.
- In a bowl bring the cream to a boil, add the sugar, a pinch of salt, scraped vanilla seeds and the rosemary leaf.
- After once the cream is boiling pour in the gelatin mass and bring to the boil again.
- After boiling turn the heat off and stir the milk in thoroughly.
- Remove the rosemary leaf, divide it between cups put them in the refrigerator and let them set.
Preparation of Caramel Sauce
- Heat water, sugar and salt over medium-high heat until lightly browned.
- Then add the butter, pour the cream on it and cook for about 5 to 10 minutes until thickened. Let it cool slightly.
- When service the panna cotta pour the caramel sauce on top, sprinkle with toasted walnuts and enjoy!