Rosemary panna cotta
with vermouth-orange gelée
INGREDIENTS
For the Rosemary Panna Cotta:
400 ml heavy cream
40 g sugar
2 gelatin sheets (or 4 g powdered gelatin)
1–2 sprigs fresh rosemary
1 tsp vanilla extract (optional)
For the Vermouth-Orange Gelée:
200 ml red or white vermouth (e.g., Carpano or Noilly Prat)
100 ml high-quality orange soda (e.g., Aranciata Rossa or Orangina)
2 gelatin sheets (or 4 g powdered gelatin)
1 tbsp sugar (optional, depending on soda sweetness)
To garnish:
Small rosemary sprigs or candied orange peel
1. Infuse & Set the Rosemary Panna Cotta
Soak the gelatin sheets in cold water for about 5 minutes. In a saucepan, heat the cream, sugar, and rosemary sprigs gently until just below boiling. Let simmer for 10–15 minutes, stirring occasionally. Remove from heat, discard the rosemary, and stir in vanilla (if using). Squeeze out the gelatin and stir it into the hot cream until fully dissolved. Let the mixture cool slightly, then pour into serving glasses tilted at an angle (place glasses in a muffin tray or on a folded towel in a container to keep them tilted). Refrigerate overnight to set.
2. Prepare the Vermouth-Orange Gelée
Soak the gelatin sheets in cold water for 5 minutes. Gently warm the vermouth and orange soda in a saucepan (do not boil). Stir in sugar if desired. Remove from heat, add the gelatin, and stir until dissolved. Let cool slightly, then pour over the set panna cotta in the glasses, now tilted in the opposite direction. Refrigerate at least 4 hours, or until fully set.
3. Serve
Garnish each glass with a small sprig of rosemary or orange zest. Serve chilled.