Author Notes
No secret I love a pannacotta, all that silky wobbliness makes them irresistible to me. For a while now I have been tinkering with the idea of a rosemary scented pudding, I couldn't help but feel that woody herbaceous note would lend itself well to a creamy dessert. Here we are then, the rosemary adds a delicate note you can't quite put your finger on and works a proper treat with the rhubarb. This is your kitchen garden in a pud. —Anna May
Ingredients
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200 milliliters
whole milk
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100 milliliters
single cream
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100 milliliters
Greek yogurt
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60 grams
caster sugar
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1 sprig
rosemary, similar to the size in the photograph
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2
leaves of gelatine
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250 grams
rhubarb, chopped into small pieces
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25-35 grams
caster sugar
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1
tangerine, zest and juice
Directions
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Put the gelatine in a bowl of cold water to soften. Heat the milk, cream, sugar and rosemary in a pan until it just reaches boiling point. Remove from the heat, add the squeezed out gelatine, whisk well and leave to cool stirring from time to time. Whisk in the yogurt and pour into four small metal moulds or ramekins and put in the fridge for at least 4 hours or overnight to set.
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Meanwhile cook the rhubarb in a pan with the zest, juice and 25g of sugar until soft. Taste, you may need the extra 10g of sugar then leave to cool. To serve dip each mould briefly into hot water then turn onto a plate and add a spoonful of the rhubarb.
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