The Curse of the Lemon Moon – Lemon and Rosemary Pannacotta
LEMON AND ROSEMARY PANNACOTTA
400 ml/ 1,7 cup fresh cream
200 ml/ 0,85 cup milk
3 tblsp sugar
the peel of a big lemon
the juice of half the lemon
a sprig of fresh rosemary with at least 40-50 spikes on it
2 tsp gelatine powder
Put cream, milk, sugar, lemon peel and the lightly crushed rosemary sprig in a small pan and bring to the boil. Then leave for 30 minutes.
Soak gelatin powder in the lemon juice.
Heat up the cream again, add the gelatin and mix well.
Pour the liquid through a sieve to remove peel and rosemary.
Pour it into the cups, glasses or ramekins you are using and put these in the fridge for about 4 hours.