Rosemary Lemon Panna Cotta Recipe
Let each spoonful of our Rosemary Lemon Panna Cotta transport you to a world of lush flavors. It's a dessert crafted with lemon and rosemary, promising to awaken your senses with its bold flavors.
Servings: 8
Calories: 278kcal
Equipment
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 cup 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 the pan from heat and stir in the 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.
Notes
Store your Rosemary Lemon Panna Cotta in the refrigerator, covered with plastic wrap, to maintain freshness. It will stay good for up to 5 days.
Nutrition
Serving: 1serving | Calories: 278kcal | Carbohydrates: 12g | Protein: 3g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 77mg | Sodium: 40mg | Potassium: 98mg | Fiber: 0.1g | Sugar: 12g | Vitamin A: 981IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 0.1mg
