Rosemary panna cotta with berry compote
|40g caster sugar|
|3 leaves of gelatine silver/gold|
|1 twig rosemary, about 20cm long|
|200ml red wine or cherry juice|
|half a vanilla bean|
|50g caster sugar|
|1-2 Tbsp cornflour|
|1-2 Tbsp water|
|250g fresh mixed berries|
|extra berries for garnish|
To make the panna cotta: Soak gelatine in ice cold water. Put all other ingredients in a saucepan and bring to the boil. Remove immediately from the heat, squeeze gelatine and stir into hot mixture. Let infuse and cool for 30 minutes. Pass through a sieve and fill either ramekins or dessert bowls. Cool in fridge for at least two to three hours.
To make the berry compote: Bring red wine or cherry juice, scraped vanilla bean and sugar to the boil. Mix cornflour with water and add, while stirring, to boiling mixture to thicken. Remove from heat. Wash and dry berries and add to the still warm mixture. Let cool.
To serve: Take panna cotta from fridge. Put ramekins for few seconds in a bowl with warm water to loosen the desserts. Turn upside down on a plate. Garnish with berry compote and more fresh berries.
Chef's tip: You can use one leaf less gelatine when using dessert bowls. Put compote on top of panna cotta and serve.