Rosemary Honey Panna Cotta with Grapefruit Jelly
A delightful dessert combining creamy panna cotta infused with rosemary, topped with refreshing grapefruit jelly for a perfect balance of flavors.
Ingredients
For the Panna Cotta
- 2 cups Heavy cream Use fresh, high-fat cream for best results.
- 1/2 cup Honey Local honey adds flavor depth.
- 1 tablespoon Fresh rosemary, chopped Substitute with rosemary essential oil, if desired.
- 2 teaspoons Gelatin Knox gelatin works well.
- 1/4 cup Water Used to bloom the gelatin.
For the Grapefruit Jelly
- 1 cup Grapefruit juice Freshly squeezed is preferred.
- 1/4 cup Sugar Adjust sweetness to taste.
- 1 teaspoon Lemon juice Fresh lemon juice enhances flavor.
Instructions
Prepare the Panna Cotta
- Heat the heavy cream, honey, and chopped rosemary in a small saucepan over medium heat until the mixture is just simmering. Remove from heat and let it steep for 15 minutes.
- Bloom the gelatin by sprinkling it over the water in a small bowl and letting it sit for about 5 minutes.
- Strain the cream mixture to remove the rosemary and return it to the saucepan. Stir in the bloomed gelatin until fully dissolved.
- Pour the panna cotta mixture into individual serving glasses or molds and refrigerate for at least 4 hours, or until set.
Prepare the Grapefruit Jelly
- In a saucepan, combine grapefruit juice, sugar, and lemon juice, then bring this mixture to a simmer.
- Once simmering, sprinkle in the gelatin and stir until dissolved.
- Allow the grapefruit jelly to cool slightly before pouring it over the set panna cotta in the glasses. Refrigerate again until the jelly is firm.
Serve
- Serve chilled and enjoy!
Notes
Use a thermometer to monitor the temperature of the cream. It should just simmer, not boil, to prevent curdling. For a more pronounced rosemary flavor, increase the steeping time to 20 minutes. Consider serving the panna cotta with additional fresh grapefruit segments for added texture and flavor.