Rosemary panna cotta with raspberry sauce and pistachio cake

Ingredients for 5 servings:

• 200 ml milk
• 600 ml cream
• 100 g sugar
• 5 rosemary sprigs
• 6 sheets of gelatin
• Fresh raspberries for garnishing
• 300 g raspberries, frozen
• 80 g sugar
• 1 vanilla pod(s), including the pulp
• 120 g pistachios, shelled, unsalted
• 140 g butter
• 1 organic lemon(s)
• 130 g almond(s), peeled and ground
• 200 g powdered sugar
• 4 eggs
• 40 g flour
• Powdered sugar for sprinkling
• Raspberries, fresh
• rosemary sprig(s)

Instructions

Working time approx. 40 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 30 minutes; Total time approx. 7 hours 10 minutes

from the show “The Perfect Dinner” on VOX from 06.01.2025

For the rosemary panna cotta, bring the milk, cream, sugar, and rosemary sprigs to a boil in a saucepan. Remove the pan from the heat and let the mixture steep for 20 minutes. Soak the gelatine in cold water for five minutes, squeeze it out, and dissolve it in the hot rosemary cream. Pour the mixture through a sieve, fill into serving molds, and refrigerate for about 4-6 hours to set. For the raspberry sauce, thaw the frozen raspberries. Finely puree them with the sugar and pass them through a sieve. Halve the vanilla pod lengthwise, scrape out the seeds, and stir into the sauce. The scraped seeds can be soaked in sugar to make vanilla sugar. For the pistachio cake, line a rectangular baking pan (24 x 24 cm) with baking paper. Roughly chop 1 tablespoon of pistachios and set aside. Grind the remaining pistachios to medium-fine powder in a food processor or coffee grinder. Melt the butter over medium heat and lightly brown it to create a nutty flavor. Wash the lemon with hot water, dry it, and finely grate the zest. Mix the ground almonds, pistachios, powdered sugar, and lemon zest in a bowl. Gradually stir in the eggs, melted butter, and flour. Pour the batter into the prepared pan and refrigerate for one hour. Preheat the oven to 190°C (top/bottom heat) (170°C fan-assisted). Place the chilled batter on the middle rack of the oven for about 30 minutes. After baking, let the cake cool completely, cut into pieces, and dust with powdered sugar. To serve, turn the panna cotta out of the pans and garnish with raspberry sauce. Place the cake next to it. Garnish with fresh raspberries, chopped pistachios, and a sprig of rosemary. Ann-Kathrin prepared this recipe as a dessert in the show “The Perfect Dinner” – Day 1 in Koblenz, on Monday, January 6, 2025.