Rosemary Honey Panna Cotta (Print Version)
# Ingredients:
→ Grapefruit Jelly
01 -
1 large grapefruit, juice strained (150g)
02 -
Finely grated zest of 1 grapefruit
03 -
3/4 tsp powdered gelatin
04 -
1 tbsp cold water
05 -
Sugar or honey to taste (optional)
→ Rosemary Honey Panna Cotta
06 -
200g whole milk
07 -
100g heavy cream (36% fat)
08 -
1 large sprig fresh rosemary (4g, yielding 1 tbsp leaves) or 2 tsp dried rosemary
09 -
25g honey
10 -
1 1/2 tsp powdered gelatin (for firmer set) or 1 1/4 tsp (for softer set)
11 -
1 tbsp cold water
12 -
Few drops of oil for greasing molds
# Instructions:
01 -
Lightly grease three 150mL pudding molds with a drop of oil, wiping away any excess with a paper towel.
02 -
Juice the grapefruit and combine with grapefruit zest in a small saucepan. Heat until warm (do not boil) to extract flavor from the zest. Remove from heat and let infuse for 10 minutes.
03 -
Strain the juice mixture through a sieve, pressing to extract all juice. Measure out 150mL of juice. Taste and sweeten with sugar or honey if desired.
04 -
Bloom 3/4 tsp gelatin in 1 tbsp cold water. Microwave in 10-second bursts until melted. Whisk some warm grapefruit juice into the gelatin, then incorporate back into the remaining juice, whisking until smooth.
05 -
Divide the grapefruit mixture among the three prepared molds, 50mL in each. Refrigerate until set, at least 1-2 hours, before adding the panna cotta layer.
06 -
For the panna cotta, combine milk and cream in a small saucepan and heat until steaming. Roughly chop the rosemary leaves, add to the milk mixture, stir briefly, then cover and let steep off heat for 30 minutes.
07 -
Strain the milk mixture and discard rosemary. Stir in 25g honey or adjust to taste. Bloom 1 1/2 tsp gelatin in 1 tbsp cold water, then microwave until melted.
08 -
Stir some of the rosemary-infused milk into the melted gelatin until smooth, then incorporate back into the remaining milk. Pour 100g of mixture over each set grapefruit jelly layer.
09 -
Refrigerate until fully set, preferably overnight.
10 -
To serve, dip the bottom of each mold in just-boiled water for 5-10 seconds (shorter for thin-walled molds, longer for thick-walled ramekins). Run a knife around the edge and invert onto a serving plate.
# Notes:
01 -
The panna cotta can be made with different firmness levels - use 1 1/4 tsp gelatin for a softer, slouching texture or 1 1/2 tsp for a firmer set suitable for taller molds.
02 -
This dessert benefits from being made a day ahead to allow flavors to develop fully.