Tuesday, May 24, 2016

Vanilla and Rosemary Panna Cotta with Lemon Curd

Panna cotta is such a delicious dessert. I love it because it's not only beautiful, it's also super simple to make. The sweet, herby panna cotta base paired with the smooth, tart lemon curd makes this a combination that you will want over and over again this summer!
 

1. In a small saucepan, sprinkle gelatin over the water and let stand for 1 minute. Turn heat to low and stir until gelatin dissolves. Remove from heat. 



2. In a large saucepan, combine the cream and rosemary. Simmer over low heat for 5 minutes. Strain rosemary and discard. Stir in milk and sugar and bring to a boil, stirring constantly. 


3. Remove pan from heat and stir in gelatin and vanilla. Place in four serving dishes (I recommend smaller mason jars) and chill for at least four hours. 


4. While the panna cotta chills, prepare the lemon curd - beat the butter and sugar in an electric mixer until smooth (about 2 minutes). Add the eggs and yolks and beat for 1 minute. Add lemon juice and beat for 30 seconds longer. Transfer mixture to a medium saucepan and cook over low heat until smooth. Increase heat to medium and cook, stirring constantly, until thickened (about 5 minutes). Transfer to a bowl, cover tightly with plastic wrap and chill in the fridge. 







5. When ready to serve, top each panna cotta with lemon curd and serve immediately (or keep cold until ready to serve).



Vanilla and Rosemary Panna Cotta with Lemon Curd
Serves 4

All you need:
1 envelope unflavored gelatin 
2 tablespoons cold water
2 cups heavy cream 
2 sprigs rosemary 
1 cup whole milk 
1/3 cup sugar
2 teaspoons pure vanilla extract 

Lemon curd
6 tablespoons unsalted butter, room temperature 
1 cup sugar
2 eggs
2 egg yolks
Juice of 3 lemons 

All you do:
1. In a small saucepan, sprinkle gelatin over the water and let stand for 1 minute. Turn heat to low and stir until gelatin dissolves. Remove from heat. 
2. In a large saucepan, combine the cream and rosemary. Simmer over low heat for 5 minutes. Strain rosemary and discard. Stir in milk and sugar and bring to a boil, stirring constantly. 
3. Remove pan from heat and stir in gelatin and vanilla. Place in four serving dishes (I recommend smaller mason jars) and chill for at least four hours. 
4. While the panna cotta chills, prepare the lemon curd - beat the butter and sugar in an electric mixer until smooth (about 2 minutes). Add the eggs and yolks and beat for 1 minute. Add lemon juice and beat for 30 seconds longer. Transfer mixture to a medium saucepan and cook over low heat until smooth. Increase heat to medium and cook, stirring constantly, until thickened (about 5 minutes). Transfer to a bowl, cover tightly with plastic wrap and chill in the fridge. 
5. When ready to serve, top each panna cotta with lemon curd and serve immediately (or keep cold until ready to serve). 
 

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