I am not shy to admit that I am madly in love with Italian Cuisine. I find the simplicity, yet the intensity so attractive, and have recently started learning the dessert side of the Italian culinary world.
Wikipedia says the following about Panna Cotta:
Panna cotta (from Italian cooked cream) is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. It is generally from the Northern Italian region of Piemonte, although it is eaten all over Italy, where it is served with wild berries, caramel, chocolate sauce or fruit coulis.
The infusing part is the best part…you can just about flavor it any which way you wish! Rosemary has to be my favorite herb at the moment…I love the strength of this herb, yet with this panna cotta, the scent is there, and there is a linger of fresh rosemary, but it is not over powering at all.
Rosemary Panna Cotta
yield +- 30 (depending on size of ramekin)
16 gelatin sheets
1250 ml milk
8 tablespoon caster sugar
4 rosemary sprigs, chopped
1250 ml cream
Soak the gelatin sheets in cold water until soft. Remove from the bowl and squeeze gently to drain any excess water.
Warm the milk, sugar and chopped rosemary in a pot over low heat, until the milk has reached 80۫ C.
Remove pot from heat, cover with lid and let sit for 15 – 20 minute. (This allows the rosemary to infuse – the longer you leave it, the more dominate the rosemary flavor will be)
After 20 minutes, the mixture should still be hot, add the gelatin to the milk mixture, stir to dissolve.
Place your cream in a mixing bowl, sift your warm milk mixture into your cream and stir gently with a wooden spoon. Try not to get to much air into the mixture.
Pour into ramekins and place in fridge to set for at least 2 hours.