A classic with a twist: Food Lab Münster gives rosemary cream a special mouthfeel with fruit mousse. Panna Cotta means cooked cream in Italian. The two textures and tart rosemary flavor make this dessert so special. You can find the best refrigerators for cooling panna cotta in the refrigerator product finder.
ingredients for 4 people
For the rosemary cream:
- 3 sheets of gelatin
- 400 ml of cream, if possible without adding the stabilizer carrageenan, for example organic cream
- 1 vanilla pod
- 40 g of sugar, preferably raw cane sugar
- 1 sprig of rosemary or 3 teaspoons of dried rosemary
For the passion fruit mousse:
- 30-40 ml of passion fruit juice from 3-4 fruits (yellow ones contain more juice than purple passion fruits)
- 2 eggs
- 200 ml chilled cream
- 30 grams of sugar
- 23 grams of sugar,
- 48 grams of fat,
- 6 grams of protein,
- 2,418 KJ/575 kcal of energy.
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Prepare the gelatin. Soak gelatin in cold water according to package directions.
Boil the cream with rosemary. Put the cream in a saucepan. Scrape out the pulp from the vanilla pod, add to the cream together with the pod, rosemary and sugar. Bring to a boil, let stand for 15 minutes. Remove the pod and rosemary. Squeeze out the gelatin and dissolve it in the warm cream. Caution: Gelatin will not set if the cream is hotter than 80 degrees Celsius.
Cool for the first time. Half fill four glasses with rosemary cream and leave to set in the fridge for two hours.
Prepare passion flower foam. For the fruit mousse, whip the cold cream with half the sugar until stiff. Halve the passion fruit, cut out the pulp, pass through a sieve and put all the juice into a bowl. To put aside. Prepare a water bath by, for example, placing a heat-resistant container in boiling water. More practical is a double-walled stewing pot, the gap of which can be filled with water. Separate the eggs. Place the egg yolks in a bowl in a water bath or cooking pot, beat together with sugar until creamy and let cool.
Mix everything. First, mix the whipped cream into the egg yolk and sugar cream, then carefully mix in the passion fruit juice.
Cool a second time. Take four glasses out of the fridge. Put the passion fruit foam on the rosemary cream and chill the glasses for another two hours.
A tip from the test kitchen
“Mousse made from fruit, cream and egg yolk makes the dessert incredibly tasty,” says Professor Dr. Guido Ritter. The scientific director of the food laboratory of Münster University of Applied Sciences developed the recipe together with his team.
Store in the refrigerator for melting effects. The dessert needs two cooling phases. The first time, the proteins that make up the gelatin gel tighten the cooked cream. Then the passion fruit foam has to set and there are a lot of air bubbles left in the milk fat. When eating, these two consistencies melt in your mouth perfectly.