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
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Here’s Your Recipe!
The Wanderlust Kitchen
Yields 8
4 hrPrep Time
15 minCook Time
4 hr, 15 Total Time
Save Recipe5 based on 1 review(s)
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
- 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.
- 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.
- Remove pan from heat and stir in gelatin mixture and vanilla extract. Pour into 8 wine glasses or other decorative containers.
- Chill, covered, at least 4 hours or overnight. Garnish with a curl of lemon peel.
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