John Myers
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Rosemary Panna Cotta with Fried Peach Slices and Raspberries
The perfect rosemary panna cotta with fried peach slices and raspberries recipe with a picture and simple step-by-step instructions.
Rosemary panna cotta:
- 200 ml Milk
- 500 ml Cream
- 100 g Sugar
- 4 Pc. Rosemary sprig
- 6 Pc. Gelatin sheet
Raspberry sauce:
- 500 g Raspberries
- 100 g Vanilla sugar
Fried peach slices:
- 5 Pc. Peaches
- 100 g Butter
- 30 g Powdered sugar
- 750 g Raspberries
- 100 g Crush Amarettini almond biscuits
- Bring the milk, cream, sugar and sprigs of rosemary to the boil in a saucepan, then place on the edge of the stove and let stand for 20 minutes.
- Soak the gelatine in cold water for 5 minutes, then squeeze it out, dissolve it in the hot rosemary cream, pour through a sieve, fill into portion molds and let it set in the refrigerator for about 4 – 6 hours.
- Finely puree the raspberries with vanilla sugar and strain the sauce through a sieve.
- Halve the peaches, remove the stone and cut the halves into approx. 1 cm thick slices. Fry these in a pan in the melted butter on both sides, dusting with powdered sugar and caramelizing the peach slices.
- Arrange the fried peach slices on plates. Turn the cold rosemary panna cotta out of the molds onto the peaches (use a small knife to remove the cream from the edge of the molds beforehand).
- Spread the raspberry sauce and raspberries around the crème, sprinkle with the amaretti and serve dusted with powdered sugar.
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