Bitter Orange and Olive Oil Panna Cotta with Rosemary Syrup

Instructions

1. 1

   In a small bowl, sprinkle gelatin powder over cold water and let it bloom for 5 minutes.

   ~5 min
2. 2

   In a saucepan, combine heavy cream and 80g of granulated sugar. Heat over medium heat, stirring until sugar dissolves. Do not boil.

   ~5 min
3. 3

   Remove the cream mixture from heat. Stir in the bloomed gelatin until fully dissolved.

   ~1 min
4. 4

   Gradually whisk in the bitter orange juice and then the extra virgin olive oil until well combined and emulsified.

   ~2 min
5. 5

   Pour the mixture through a fine-mesh sieve into a clean bowl to ensure a smooth consistency. Discard any solids.

   ~1 min
6. 6

   Divide the panna cotta mixture evenly among six ramekins.

   ~1 min
7. 7

   Cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or until set.

   ~240 min
8. 8

   While the panna cotta is chilling, prepare the rosemary syrup. In a small saucepan, combine 100ml water, 50g granulated sugar, and fresh rosemary sprigs.

9. 9

   Heat the syrup mixture over medium heat, stirring until the sugar dissolves. Bring to a gentle simmer and cook for 5 minutes to infuse the rosemary flavor. Do not boil vigorously.

   ~6 min
10. 10

    Remove from heat and let the rosemary syrup steep for at least 15 minutes. Strain the syrup to remove rosemary sprigs and discard them.

    ~15 min
11. 11

    Allow the rosemary syrup to cool completely. The syrup can be made ahead and stored in an airtight container in the refrigerator.

12. 12

    To serve, unmold the panna cotta onto serving plates if desired (optional) or serve directly in the ramekins. Drizzle generously with the cooled rosemary syrup.

    ~1 min