for 4 person

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

How it's done

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.

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