KAREN MARTINI’S VANILLA AND ROSEMARY PANNA COTTA RECIPE

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Chef and TV personality, Karen Martini is one of Dairy Australia’s Legendairy ambassadors, helping to remind Aussies about the benefits of dairy and share her delicious recipes showcasing milk, yoghurt and cheese.

 

This mouth-watering recipe is the perfect choice for entertaining guests at the weekend, particularly as the weather begins to heat up and spring arrives.

 

Vanilla & rosemary panna cotta with scorched lemon syrup

 

There is nothing complicated about making panna cotta, you just need to have the basic proportions correct, from there you can infuse different flavours into the mix. This recipe will give you perfect, wobbly panna cottas every time.

 

Serves 10 desserts

Difficulty moderate

Prep time 20mins (approx.)

Total time 1hr (approx.), plus overnight to set

 

Main ingredients cream, milk, rosemary, vanilla, lemons, biscotti

 

Panna cotta

370 ml milk

750 ml cream

120 grams caster sugar

1/2 vanilla bean, scraped

2 stalks fresh rosemary

3 1/2 ‘gold strength’ gelatine sheets (5.5 grams), soaked in very cold water

 

Scorched lemon syrup

5 lemons, zested and juiced (approx. 350 ml)

250 grams caster sugar

30 ml water

 

To serve

biscotti

 

For the panna cotta, in a medium pan on a medium heat, warm the milk, cream, sugar, vanilla bean and seeds and stir to combine. Add the rosemary and bring up to a simmer, then take off the heat.

 

 

Drain off the gelatine, squeezing out any water. Drop the sheets into the pot, stirring to dissolve, allow to sit for 10 minutes. Strain the mix through a fine sieve and then fill 10 120 ml dariole moulds to the top and refrigerate overnight.

 

 

For the syrup, in a medium-small pot add the sugar and stir to combine, place over a high heat and regularly shake so that the caramel cooks evenly. Heat until you have a dark caramel (approx. 8 minutes). Remove from the heat and add the lemon juice and zest, step back as it will spit. Return to the heat and bring to a simmer, stirring to fully amalgamate the caramel with the liquid. Take off the heat and cool completely in the fridge.

 

To serve, tip each mould towards you and with the tip of your finger gently pull the top edge of the panna cotta away from the side, this will break the seal. Rotate the mould gently and then turn out onto the plate. Spoon over some cooled lemon syrup and serve with biscotti crumbled over the top.

 

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