Video guide: Rosemary Panna Cotta with Mixed Berries
Italian dessert dish with a balanced flavour of creamy custard and tangy berries
| PREP TIME | 15 m |
|---|---|
| COOK TIME | 30m |
| SERVES | 6 |
1 l cooking cream
3 vanilla pods
100 gms sugar
3 gelatin sheets
3 tbsp mix berries compote
30 gms rosemary
Baby basil to garnish
For the mixed berries compote
100 gms mix berries (raspberries, blackberries, redcurrant, blackcurrant)
20 gms rosemary
2 tbsp sugar
1. Add cream, rosemary and sugar to a pot and simmer it. Do not bring the mixture to a boil.
2. Once the mixture is about to boil, remove it from the heat and add the gelatin, previously activated and softened in ice and water, then mix until the gelatin is completely dissolved.
3. Strain the mixture and equally divide it between six serving bowls.
4. Add the rosemary compote on the top.
5. Use baby basil leaves on top as a garnish.
Making the mixed berries compote
1. Combine all the ingredients together and cook them on a low flame until all the water has evaporated and a thick consistency is achieved.
2. Cool down and remove the rosemary stick. The compote is ready.
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