Rosemary panna cotta with kumquats

Rosemary panna cotta with kumquats

Total: 6 hr 30 min. | Active: 30 min.
gluten-free
Nutritional value / person: 550 kcal
, Fat: 45 g
, Carbohydrate: 32 g
, Protein: 5 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Panna cotta

5 dl full cream
1 dl milk
4 tbsp sugar
2 tbsp rosemary needles, coarsely chopped
3 leaf gelatine, immersed in cold water for approx. 5 mins., drained

Kumquats

200 g kumquats, rinsed with hot water, quartered, pips removed
2 tbsp liquid honey
2 tbsp water
½ tbsp rosemary needles, finely chopped
½ tbsp thyme leaf, finely chopped
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How it's done

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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.

Good to know
Prepare: Prepare the panna cotta and kumquats approx. 1 day in advance, chill separately.

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