Sorry that my posting has been mildly vigorous and my time visiting around the blogosphere has been terribly minimal. The reason is, of course, busyness and general feeling-terribly-distractedness. This, while I’ve also been doing a fair amount of posting in order to try to finish up my queue of summer posts before winter sets in. Though I expect I can wait until the next summer.
This is one of my favourite posts.
I find that rosemary/tarragon = a very good combination. (Potential shipping names include roseagon and tarramary.) While the liquorice taste of the tarragon brightens, rosemary deepens, and the whole thing is very soft and not too assertive when infused into awful quantities of heavy cream.
These are quite rich. In the future I would use a higher proportion of milk–a bit of cream can go a long ways. Luckily, the roasted plums provide sorely needed acidity.
I didn’t end up with a nice smooth surface on the set panna cotta–there were spots of condensation that dripped down from a tent of plastic wrap, and a skin that formed and split (any advice on how to reduce these issues?). If these were being unmoulded it wouldn’t matter, however the tea cup presentation posed some issues. At least it could be covered up with those plums. Versatile plums!rosemary tarragon panna cotta with roasted plums
Makes 4 generous and rich servings. Panna cotta recipe slightly adapted from epicurious. To account for the intensity of the herbs, I used a few more sprigs tarragon than rosemary. You can give it a try after infusing and then if one herb needs to be boosted a bit more than the other, remove one set of sprigs and infuse for additional time with the other.
1 c heavy cream
1/2 c milk
1 sprig rosemary
3 sprigs tarragon
1 1/2 tsp powdered gelatin (1/2 packet)
2 tbsp cold water
5 tsp sugar
Warm up the milk and cream in a saucepan until steaming. Add the herbs, cover and let steep 20 minutes.
Sprinkle the gelatin over the cold water and allow to sit and bloom. Heat for 10-15 seconds in the microwave to dissolve.
Remove the herbs from the cream, add the sugar, and bring the cream just to a boil. Combine with the gelatin, transfer to a liquid measuring cup for ease of pouring, and distribute into 4 tea cups or ramekins (a bit less than 1/2 c in each). If they are in tea cups, and thus are not being unmoulded, scoop any bubbles from the surface with a small spoon. Place the tea cups in a loaf pan to prevent tipping over, cover with plastic wrap, and chill for at least three hours to set.
For the plums, preheat the oven to 400F. Slice the plums in half and drizzle with a tiny bit of olive oil and a few drops of honey. Roast for around 20 minutes or until juicy and soft. The plums can be turned over gently partway through roasting. Serve plums and any roasting juice with the panna cotta.