Lemon and Rosemary
Panna Cotta by Poppy Kural
400 ml of pure organic cream
200 ml of coconut cream or milk
1 whole lemon zest & juice
1 drop of rosemary oil or a stick of fresh rosemary
2 tablespoons maple syrup
2 tablespoons of grass-fed good quality gelatin
Pour all the ingredients into a saucepan except for the gelatin. If you are using a stick of rosemary place that in also.
Gently mix everything together and sprinkle the gelatin over the top of the mixture.
Let it sit for about 5 mins or until you notice the gelatin starting to ‘bloom’.
Next, turn the stove on low and whisk the mixture until the gelatin has dissolved in with the rest of the ingredients.
Next, turn off the heat and take out the rosemary stick if you have used one. Pour the mixture into a shallow dish and let sit for approx. 2 hrs in the fridge before serving.
Add some lemon pieces and a few rosemary sprigs to garnish.