Rosemary Panna Cotta

By Daniela

Serves 4

Ingredients

• 500ml fresh cream

• 80g sugar

• 8g gelatine leaves

• 1 rosemary sprig (bloomy if possible)

• 60ml milk

To Garnish

• 100g strawberries

• 1 rosemary sprig

• 40g sugar

• 1 tablespoon sliced almonds

• 1 knob of butter

Soak the gelatine leaves into cold milk for 10 minutes until soft. In a small saucepan, combine fresh cream, sugar and rosemary bringing the mixture to boil. Remove from heat and filter. Squeeze the gelatine to remove excess liquid, add it to the mixture and stir thoroughly. Pour it into the mould and chill in the fridge for at least 4 hours. In the meantime, prepare the decoration: dice the strawberries, put them in a pan together with sliced almonds, sugar, a knob of butter and rosemary. Cook until sugar turns an amber colour. Remove from heat and let the syrup cool. Unmould the panna cotta, serve it with strawberry sauce and some rosemary flower.