Greg Doyle, Grant King, Katrina Kanetani

Rosemary Panna Cotta with Blood Plum Granita – Crème Fraîche and Plum Sorbet

Name: Rosemary Panna Cotta with Blood Plum Granita – Crème Fraîche and Plum Sorbet
Yield: Serves 5
Cuisine: Australia
Ingredients: 125 ml (4 fl oz) crème fraîche; 5 teaspoons chantilly cream; 5 rolled wafers, to serve; 4 ripe blood or red plums, seeded and chopped with skin on; 4 ripe blood or red plums, seeded and chopped with skin on; 125 ml (4 fl oz) sugar syrup; 3 tablespoons liquid glucose; 500 g (1 lb 2 oz) ripe blood or red plums, seeded and chopped with skin on; 500 g (1 lb 2 oz) ripe blood or red plums, seeded and chopped with skin on; juice of ½ lemon; 100 ml (3½ fl oz) sugar syrup; 1 heaped tablespoon caster (superfine) sugar; ½ rosemary sprig, leaves picked and chopped, plus extra to serve; ½ rosemary sprig, leaves picked and chopped, plus extra to serve; 140 ml (4½ fl oz) pouring (whipping) cream (35% fat); 140 ml (4½ fl oz) milk; 2 gelatine sheets

Preparation info

Serves
5

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

Rosemary Panna Cotta

2 gelatine sheets
140 ml (4½ fl oz) milk

Oceania
Australia
Sydney
Dessert
Pescatarian

Method

First make the panna cotta. Soak the gelatine in a small bowl of iced water until softened. Remove from the bowl and squeeze gently to drain any excess water.

Warm the milk, sugar and rosemary in a small saucepan over low heat and stir to dissolve the sugar. Take the pan off the heat, cover with a lid and leave to sit for 15-20 minutes to allow the rosemary to infuse. R