Vanilla Panna Cotta With Strawberry Rosemary Compote
Panna Cotta is sweet Italian dessert that we gave a twist to with a fresh touch of rosemary. This recipe will have you wanting more.
This recipe serves 6 people.
- 1 packet gelatine
- 2 cups 35% cream
- 1/4 cup white sugar
- 1/2 vanilla bean
- 1/4 cup Country Bee small batch honey
- 1 sprig rosemary
- 10 pureed strawberries (approx. 1.5 cups)
How to prepare
Follow gelatin instructions as per package and put aside.
Place the cream and the sugar in a saucepan. Scrape the seeds from the vanilla bean into the cream, and then add the pod. Gently bring to a simmer, stirring so the sugar dissolves.
Discard the pod. Pour the mixture into a stainless steel bowl. Stir in the gelatin liquid and whisk until dissolved. Place the bowl over a second, large bowl of ice. Whisk gently until the cream mixture cools and thickens enough to coat the back of a spoon, about 5 minutes. Divide the mixture among 6 ramekins and chill overnight.
Combine the pureed strawberry, Blueberry Honey and rosemary in a saucepan. Bring to a boil over medium-high heat. Reduce heat to a simmer. Reduce the liquid by half, remove rosemary while still warm and liquid. Set aside to cool.
Plating and Garnish
Place the ramekins in warm water to help release from the sides. Use a knife to gently pull the panna cotta from the side of the ramekins, turn upside down and gently place on a plate. Put a generous dollop of puree next to the panna cotta and garnish with a sprig of rosemary and a quartered strawberry. Drizzle some more honey overtop of the panna cotta and serve.