Rosemary panna cotta with kumquats


Total time: 6hr 30m
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

Contains 550 Kcal, 5g Protein, 32g Carbohydrates, 45g Fat


Ingredients

  • Panna cotta
  • 5 dl full cream
  • 1 dl milk
  • 2 tbsp rosemary needles, coarsely chopped
  • 3 leaves gelatine, immersed in cold water for approx. 5 mins., drained
  • 4 tbsp sugar
  • Kumquats
  • 200 g kumquats, rinsed with hot water, quartered, pips removed
  • 2 tbsp water
  • 2 tbsp liquid honey
  • 0.5 tbsp rosemary needles, finely chopped
  • 0.5 tbsp thyme leaf, finely chopped
  • Utensils
  • 4 ramekins, each holding approx. 150 ml, rinsed with cold water

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Instructions

  • Panna cotta

    Bring the cream, milk, sugar and rosemary to the boil in a pan, reduce the heat, simmer for approx. 10 mins. Remove the pan from the heat. Stir the gelatine into the hot liquid, pour through the sieve into a measuring cup, pour into the prepared moulds, leave to cool, cover and leave to set in the fridge for approx. 6 hrs. or overnight.
  • Kumquats

    Simmer the kumquats with the honey and water for approx. 10 mins. (covered). Add the rosemary and thyme, simmer for approx. 5 mins. Leave the sauce to cool.
  • To serve

    Carefully separate the panna cotta from the mould using the tip of a knife, briefly dip the mould into warm water, turn the panna cotta out onto a plate, top with the kumquats.
  • Prepare:

    Prepare the panna cotta and kumquats approx. 1 day in advance, chill separately.

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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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