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Rosemary panna cotta with kumquats
30 m active | 6 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 550
  • Fat about 45g
  • Carbohydrates about 32g
  • Protein about 5g
This is needed
This is needed for 4 people
Panna cotta
  • 5 dl full cream
  • 1 dl milk
  • 2 tbsp rosemary needles, coarsely chopped
  • 3 leaves gelatine, immersed in cold water for approx. 5 mins., drained
  • 4 tbsp sugar
  • 200 g kumquats, rinsed with hot water, quartered, pips removed
  • 2 tbsp water
  • 2 tbsp liquid honey
  • 0.5 tbsp rosemary needles, finely chopped
  • 0.5 tbsp thyme leaf, finely chopped
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And that's how it's done
And that's how it's done
Panna cotta
Bring the cream, milk, sugar and rosemary to the boil in a pan, reduce the heat, simmer for approx. 10 mins. Remove the pan from the heat. Stir the gelatine into the hot liquid, pour through the sieve into a measuring cup, pour into the prepared moulds, leave to cool, cover and leave to set in the fridge for approx. 6 hrs. or overnight.
Simmer the kumquats with the honey and water for approx. 10 mins. (covered). Add the rosemary and thyme, simmer for approx. 5 mins. Leave the sauce to cool.
To serve
Carefully separate the panna cotta from the mould using the tip of a knife, briefly dip the mould into warm water, turn the panna cotta out onto a plate, top with the kumquats.