John Myers
Rosemary Panna Cotta with Strawberry Puree
The perfect rosemary panna cotta with strawberry puree recipe with a picture and simple step-by-step instructions.
- 500 ml Cream
- 2 tbsp Sugar
- 1 Vanilla pod
- 3 Rosemary sprigs
- 2 g Agar Agar. Dry product
- 300 g Frozen strawberries
- 2 tbsp Sugar
- Lemon juice
- Roughly chop the rosemary. Scrape out the vanilla pod and put both the pulp and the pod with the rosemary, sugar and cream in a pan.
- Bring the cream to the boil, turn the heat down and let it simmer for 15 minutes.
- Bring to the boil again, sprinkle in the agar-agar and cook together for one minute.
- Pour the cream through a sieve into cold-rinsed glasses or a bowl, but leave enough space for the strawberry puree. Let everything cool down and then put in the fridge for at least 2 hours.
- Thaw the strawberries in a colander, puree them with sugar and a little lemon juice and distribute them on top of the cream in the glasses or bowl.
- Take out of the refrigerator 10 minutes before serving and allow to warm up a little.
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