Description
A silky and elegant chocolate and rosemary panna cotta made with rich cream, dark chocolate, and a subtle herbal infusion. Smooth, lightly sweet, and delicately aromatic, this chilled dessert is perfect for dinner parties or a refined make-ahead treat.
Ingredients
Units
Scale
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/3 cup granulated sugar
- 4 ounces dark chocolate, finely chopped
- 1 small sprig fresh rosemary
- 1 teaspoon vanilla extract
- 1 packet unflavored gelatin (about 2 1/4 teaspoons)
- 2 tablespoons cold water (for blooming gelatin)
Instructions
- Place serving glasses in the refrigerator to chill while preparing the mixture.
- In a saucepan, combine heavy cream, whole milk, granulated sugar, and the rosemary sprig.
- Heat gently over medium low heat until steaming but not boiling, stirring occasionally.
- Remove from heat and allow the rosemary to infuse for 10 minutes.
- Strain the mixture through a fine mesh strainer to remove the rosemary.
- In a small bowl, sprinkle gelatin over 2 tablespoons cold water and let bloom for 5 minutes.
- Stir the bloomed gelatin into the warm cream mixture until fully dissolved.
- Add the finely chopped dark chocolate and whisk until completely melted and smooth.
- Stir in the vanilla extract.
- Pour the mixture evenly into serving glasses and refrigerate for at least 4 hours, or until fully set.
- Garnish with a small rosemary sprig before serving if desired.
Notes
- Do not allow the cream to boil, as this can affect the texture.
- Taste the cream before adding gelatin to adjust rosemary intensity.
- Chill for the full recommended time to ensure proper setting.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 22g
- Sodium: 60mg
- Fat: 34g
- Saturated Fat: 21g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg