The cooking classes at Bangor Adult Ed are going great and we are having our last class next Wednesday. We will be making Italian dessert, specifically – Tiramisu – my absolute favorite! Can’t wait!
Talking about my favorite Italian desserts and cooking classes, I came across an old post on my facebook from March 4, 2011. Seemed like perfect content for TBT, but, looking at the time it’s actually FBF. Oh well, so much for going to bed early.
Pictured above is a Rosemary-Infused Panna Cotta with Strawberries. The strawberries are macerated with sugar and a bit of Cointreau. It is a light, creamy dessert which is easy to make and looks very impressive when it’s plated (pinkies up.)
I thought I’d share the old post. It gave me a much needed laugh. Be sure to scroll down to the bottom of the post for the recipe and enjoy!
Italian Desserts on the news! – March 4, 2011
For my WABI news segment yesterday I made Baba Rum, Panna Cotta and Zuppa Inglese. If you have never had these desserts you must give them a try!
Rosemary-Infused Panna Cotta with Strawberries
Creamy, Rosemary-Infused Panna Cotta goes perfect with macerated strawberries and is an easy way to impress your guests.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Dessert
- Cuisine: Italian
- 2 tsp. unflavored gelatin
- 1/2 cup milk
- 2 heavy cream
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 1 medium sprig of fresh rosemary
- Pinch of salt
- 1/2 tsp. pure vanilla extract
- 1 cup fresh Strawberries sliced
- 1/4 cup granulated sugar
- 2 tsp. orange liqueur (optional)
- Fresh rosemary to garnish
- In a small bowl, sprinkle the gelatin over 1/2 cup milk; let stand until the gelatin is softened, about 5 minutes.
- In a medium saucepan, combine heavy cream, sour cream, sugar, rosemary sprig and salt. Bring cream mixture to a simmer stirring until the sugar is dissolved and the mixture continues simmering while stirring. Do not boil. Remove from heat and add vanilla extract. Add the softened gelatin mixture and whisk to completely dissolve the gelatin.
- Strain hot cream mixture into a large glass measuring cup with a pouring spout. Divide mixture evenly among 6 custard cups.
- Refrigerate for at least 3 hours or overnight.
- To unmold and serve, carefully dip bottom of each ramekin in a baking pan of hot water briefly. Run a thin knife around edge of each ramekin to loosen it from the inside of the bowl. Wipe the outside of the mold dry and place on individual chilled serving plate (topside down). Invert the custard onto the plate and carefully lift off ramekin (shake gently to release). Combine strawberries with sugar and liqueur. Garnish with berries and sprig of rosemary.