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How I Plate Rosemary Honey Panna Cotta for Dinner Parties

How I Plate Rosemary Honey Panna Cotta for Dinner Parties
Prep
20 min
Cook
15 min
Total
275 min
Serves
6
Calories
250 kcal
Carbs
28.00 g

Ingredients

  • 2 cupsHeavy Cream
  • 1 cupMilk
  • 3 sprigsFresh Rosemary
  • 1/3 cupHoney
  • 2 teaspoonsUnflavored Gelatin
  • 1 cupFresh Grapefruit Juice
  • 1 tablespoonGrapefruit Zest
  • 1 tablespoonSugar

Instructions

  1. 1

    Juice the fresh grapefruits until you have one cup, strain the juice to remove pulp. Warm the juice with grapefruit zest in a saucepan over low heat for 5 minutes. Sprinkle gelatin over the juice and let bloom for 5 minutes, then stir and refrigerate for at least 2 hours until set.

  2. 2

    In a saucepan, combine heavy cream and milk, bring to a simmer while stirring. Remove from heat, add rosemary and steep for 10 minutes. Strain the infused cream into a bowl, mix in honey until fully dissolved.

  3. 3

    Sprinkle gelatin over cold water and let sit for 5 minutes to bloom. Reheat cream mixture and whisk in bloomed gelatin until dissolved.

  4. 4

    Pour the panna cotta mixture carefully over the set grapefruit jelly in ramekins, then cover with plastic wrap and refrigerate for at least 4 hours.

  5. 5

    Dip ramekins in hot water for 10 seconds, run a knife along the edges, invert onto a plate to serve.

  6. 6

    Garnish with fresh berries, mint, or a drizzle of honey before serving.