The Curse of the Lemon Moon – Lemon and Rosemary Pannacotta

Lemon and Rosemary Pannacotta-2

   Lemon and rosemary is an unbeatable combination be it in savoury dishes or sweet ones, I never tire of those two and together they sparkle!  OK, maybe I am exaggerating a little but it is a great combination, you have to agree with me on that. I used to have lemon trees in vases because I like to make my own Limoncello but lately they don’t seem to agree with me; the best one I had suddenly decided to change and became an orange tree, just like that. Don’t know what happened but apparently it had had identity problems for a long time and decided that it was time to show its true self or something. As liberal as I am, I didn’t appreciate it. And since then, the trees I have bought never have lasted long. Maybe I’m under some kind of curse? The Curse of Lemon Moon…
I need to forget so let’s talk about pannacotta instead. I have made this one a less firm one, more soft and floppy, people tend to have preferences to how they like their pannacotta, I like them both firm and softer but maybe I lean more towards the latter, at least in this period. Not that I eat or make pannacotta that much, I tend to forget about making desserts because I rather bake but spooning a dessert is a such lovely way of ending a meal.

Lemon and Rosemary Pannacotta

4-6 servings

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.

Lemon and Rosemary Pannacotta-3