I’ll never get over how easy it is to make Panna Cotta.

I mean, really, it doesn’t get much easier than fifteen minutes of stirring then four hours of chilling in the fridge.

While plain old vanilla panna cotta is delicious as it is, this Rosemary-Lemon version really pushes it over the top. The fragrant rosemary gives a spa-like quality to the taste, while the lemon zest brightens it up and adds a bit of fresh acidity.

I made this for two of my girlfriends the same night I made the Baked Greek Chicken, but the three of us ate all six servings before I could even snap a picture. I made sure not to tell anyone when I made it this time so I could make sure to have a few leftover for photos.

Of course, I ended up eating almost all of it by myself and making myself sick. Which then reminded me of how I felt as a child the day after Halloween. I felt like crap, but I had no regrets.

Okay, friends – be brave and whip up a batch! You’ll be amazed at how easy it really is.

If you have trouble finding plain gelatin at the store, here’s a link to the brand I buy on Amazon.

Here’s Your Recipe!

The Wanderlust Kitchen

Yields 8

Rosemary Lemon Panna Cotta

4 hrPrep Time

15 minCook Time

4 hr, 15 Total Time

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Ingredients

• 1 envelope unflavored gelatin (about 1 tablespoon)
• 2 Tbsp. cold water
• 2 c. heavy cream
• 1 c. half-and-half or whole milk
• 1/3 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.

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https://thewanderlustkitchen.com/rosemary-lemon-panna-cotta/