Rosemary Panna Cotta
It began as a quest to make the perfect panna cotta for our foodlove dinner. After considering many unusual ingredients (fennel, white pepper, olive oil and peppercorns), we settled on Rosemary, Lemon Panna Cotta. For me, Panna Cotta is as much about the flavor (read: Good start with the best ingredients) as it is the texture. I couldn’t get a hold of gelatin leaf, which apparently is widely used by bakers and in Europe and was recommended by Colleen. So I had substituted the only and next best thing, Knox Gelatin.
Before beginning, or to be honest after a failed first attempt, I came across a blog called The Tasting Menu that had an entry Perfecting Panna Cotta. This was exactly the thoughtful explanation and recipe I was after. It discussed the chemistry of the process and helped me to appreciate how being careful about all the different temperatures would create the best texture. Perfecting panna cotta would also require a lot of patience (and some extra time), but was well worth each careful step, it’s by far the most delicious panna cotta I’ve made.
Steeping.
