Honey Rosemary Cream Dessert (Print Version)
# Ingredients:
→ Citrus Gelatin
01 -
1 big grapefruit, squeezed and strained (150g)
02 -
Grated peel from 1 whole grapefruit
03 -
3/4 tsp gelatin powder
04 -
1 tbsp cool water
05 -
A bit of sugar or honey if needed
→ Herb-Infused Cream Dessert
06 -
200g full-fat milk
07 -
100g whipping cream (36% fat)
08 -
1 big fresh rosemary twig (4g, giving 1 tbsp leaves) or 2 tsp dried stuff
09 -
25g runny honey
10 -
1 1/2 tsp gelatin powder (for stiffer result) or 1 1/4 tsp (for wobblier texture)
11 -
1 tbsp cool water
12 -
Tiny bit of oil to stop sticking
# Instructions:
01 -
Put a tiny drop of oil in three 150mL dessert cups, then wipe off extra with kitchen paper.
02 -
Squeeze your grapefruit and mix juice with the peel in a small pot. Warm it up but don't let it bubble. This pulls flavor from the peel. Take it off the heat and wait 10 minutes.
03 -
Push the mixture through a strainer, squeezing to get all the juice out. Measure exactly 150mL. Give it a taste and add sweetener if it's too sour.
04 -
Soak 3/4 tsp gelatin in 1 tbsp cool water. Heat it in short 10-second bursts until it melts. Mix some warm juice into this gooey stuff, then stir everything back together until it's all smooth.
05 -
Split your grapefruit mix between the three cups, 50mL each. Stick them in the fridge until they're firm, at least 1-2 hours, before you add the creamy top part.
06 -
For the creamy layer, heat milk and cream in a small pot until it's hot but not boiling. Chop up your rosemary leaves, toss them in, give it a quick stir, then cover and leave it alone for half an hour.
07 -
Pour the milk through a strainer and throw away the rosemary bits. Add 25g honey or more if you want it sweeter. Soak 1 1/2 tsp gelatin in 1 tbsp cool water, then zap it till it's melted.
08 -
Mix some of your herb-flavored milk into the melted gelatin until smooth, then dump it all back together. Pour 100g of this mix on top of each firm grapefruit layer.
09 -
Leave in the fridge until completely firm, best if left overnight.
10 -
When you're ready to eat, dunk the bottom of each cup in just-boiled water for 5-10 seconds (less time for thin cups, more for thick ones). Run a knife around the edge and flip onto your plate.
# Notes:
01 -
You can tweak how firm your dessert turns out - go with 1 1/4 tsp gelatin for something that slumps a bit or 1 1/2 tsp if you want it to stand tall and proud.
02 -
This tastes way better if you make it a day before serving so all the flavors can mingle together.