Rosemary Panna Cotta

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 1/2 cups

Heavy Cream

3 1/2 Tbsp

Caster Sugar

1 Tbsp

Fresh Rosemary

2

Gelatin Sheets

4 cups

Water

1 1/2 cups

Granulated Sugar

4

Peaches

Cooking Instructions

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Step 1

In a pan, add Heavy Cream (1 1/2 cups) , Caster Sugar (3 1/2 Tbsp) , and Fresh Rosemary (1 Tbsp) . Stir well and bring to boil.

Step 2

Using a strainer, pour the mixture into a jug and add Gelatin Sheets (2) . Mix well.

Step 3

Pour the cream into pods. Put in the fridge for 2-3 hours.

Step 4

In a pan, add Water (4 cups) and Granulated Sugar (1 1/2 cups) . Stir until the sugar is dissolved. Bring to boil.

Step 5

Once boiling, add Peaches (4) . Cook for 5-6 minutes. Remove from the pan and allow to cool.

Step 6

Peel the skin of each peach and slice it into segments.

Step 7

Arrange the peach on a plate, slide out the set cream. Serve immediately.