Panna Cotta with Rosemary, Murray River Salt and Marinated Dates

4hr 30m
Preparation/cooking time: ca. 30m + Refrigerate: ca. 240m

For 4 people

Nutritional Information

Contains 487 Kcal


  • a little sea salt
  • 1 tbsp. apricot-vanilla syrup
  • 2 tbsp. sugar
  • 4 dl full cream
  • 1 dl milk
  • 1 vanilla pod, cut open lengthways, seeds scraped out
  • 1 tsp. fresh rosemary needles, finely chopped
  • 2 leaves gelatine, immersed for approx. 5 mins in cold water, drained
  • 6 Medjool dates (approx. 150 g), pitted, cut lengthways into thin strips
  • 4 sprig rosemary
  • 2 tbsp. lemon juice

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  • Bring the cream, milk, sugar, vanilla seeds, vanilla pod and rosemary to the boil, reduce the heat, simmer until reduced to about 400 ml. Remove the pan from the heat. Stir the gelatine into the hot liquid. Pour into a measuring jug through a sieve, then pour into 4 moulds rinsed under cold water (each holding around 150 ml). Cool completely, cover and leave to set in the fridge for approx. 4 hours.
  • Combine the lemon juice and syrup and mix in the dates. Steep for approx. 15 mins.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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