Sarah Graham’s rosemary panna cotta
“This is one of my favourite dinner-party prizes. I’ve yet to meet anyone who can resist a velvety panna cotta, and here with its rosemary infusion, it’s got real swagger. Paired with the Earl Grey syrup, I think it’s rather remarkable.” – Sarah Graham
Ingredients (serves 4):
50 g caster sugar
175 ml cream
1 tsp vanilla paste (or extract)
4 sprigs fresh rosemary
1 leaf gelatine
1 cup double-thick Greek yoghurt
For the Earl Grey syrup:
½ cup boiling water
1 Earl Grey tea bag
2 tsp lime juice
1 Tbsp caster sugar
1. Heat the caster sugar, cream, vanilla paste and rosemary in a small saucepan over medium heat, gently stirring for 2–3 minutes until the sugar dissolves.
2. Bring to a simmer and then remove the saucepan from the heat.
3. Remove the rosemary sprigs with a slotted spoon and discard.
4. Soak the gelatine in cold water until soft.
5. Gently wring out any excess water from the gelatine, add it to the cream mixture and stir until dissolved.
6. Add the yoghurt and use a whisk to combine until the mixture is silky.
7. Divide the mixture between 4 ramekins and chill for 2–3 hours until set.
8. To make the Earl Grey syrup, simmer all the ingredients in a small saucepan for 3 minutes.
9. Remove the tea bag and continue simmering for a further 15 minutes or until the mixture has reduced by half.
10. Once the syrup has cooled, pour it over the set panna cotta and serve.
For an alternative option to the Earl Grey syrup, you can create a berry coulis by blending 1 cup of frozen berries with 1–2 teaspoons of lemon juice and 1 tablespoon of icing sugar.
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