3 ½ gold-strength gelatine leaf
750 ml cream
370 ml milk
120 g caster sugar
½ vanilla bean seeds scraped
2 rosemary sprigs biscotti, to serve
Scorched lemon syrup
250 g caster sugar
zest and juice of 5 lemons (approximately 350ml of juice)
- Soak the gelatine in very cold water for 1 minute.
- Combine the cream, milk, sugar, vanilla bean and seeds and rosemary in a saucepan and warm over medium heat until just starting to simmer. Remove from the heat.
- Drain the gelatine and squeeze out any water. Drop the gelatine into the cream mixture and stir well. Allow to stand for 5 minutes, then strain the mixture through a fine sieve. Pour into ten 120-ml plastic panna cotta moulds, fill to 1 cm below the top, cool, cover and chill in the fridge for 6 hours or overnight.
- To make the lemon syrup, put the sugar into a heavy-based, scrupulously clean medium–large saucepan and heat over high heat, shaking the pan occasionally to help dissolve the sugar, for 8 minutes until a dark caramel.
- Remove from the heat and carefully add the lemon juice and zest (the very hot caramel will splatter). Let the sizzle subside a little. Stir and return to the heat and bring to a simmer, continuously stirring until the syrup residue on the bottom of the pan has been incorporated into the sauce. Take off the heat, pour into a clean jar and chill.
- To turn out the panna cotta, tip each mould to one side to create an air pocket, rotate the mould and invert onto a plate. You should not need to dip in hot water. However, if you have trouble with getting them out with this method, dip the mould in boiling water for 30 seconds and they should slip out easily.
- Spoon the cooled lemon syrup over and around the plate and serve sprinkled with crushed biscotti.