Rosemary Panna Cotta with Caramel Sauce Recipe
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 homemade caramel sauce.
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Ingredients
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
Instructions
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!
NOTES
The above figures assume a cup with a volume of 250 ml.