Mary T. Raspberry Panna Cotta with Lavender and Rosemary on Minted Thyme Raspberries
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 ml cream
- 200 ml milk
- 5 sheets gelatin
- 75 grams sugar
- 2 sprig rosemary
- 2 lavender flowers
- 5 sprig (s) thyme
- 1 lime (s)
- 200 g raspberries, fresh
- 10 leaves peppermint
- 8 tablespoon raspberry liqueur (RumBee), with rum
Print Recipe
Pin Recipe Instructions
- Put the cream, milk, rosemary, lavender and half of the thyme in a saucepan and slowly bring to the boil. Slice the rosemary and lavender for an intense flavor. Add the whole stems for a subtle taste. Let simmer for 2 minutes. Strain the herbs.
- Soak the gelatine in cold water, squeeze it out, put it in the saucepan and dissolve it. Fill into bowls and chill for several hours until the gelatine has set. Decorate with a raspberry, a few thyme leaves and a rosemary tip.
- Rub the peel of the lime and squeeze out the juice. Pluck the leaves from the remaining thyme and cut the mint leaves into fine strips. Mix the raspberries carefully with the RumBee and 1 - 2 tablespoons of lime juice. Add the thyme leaves, lime zest and mint leaves and mix. Sweeten with sugar to taste and fill into bowls.
- Tip: Serve panna cotta and raspberries in separate bowls, but eat together. If you mix the two, the aroma of the panna cotta is drowned out in the mint-raspberry taste. If you don`t have RumBee, you can mix 5 tablespoon natural raspberry syrup with 3 tablespoon white rum.
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