Anna from Anna's Cool Finds is hosting this week's Weekend Herb Blogging. Time for me to try out something with herbs the sweet way: Panna Cotta with rosmary and lavender accompanied by raspberries.

I always work with sheet gelatin but grounded gelatin will do as well. But don't ask me how to convert 4 or 5 sheets of gelatin into envelopes of gelatin. In Germany they sell gelatin in envelopes of 6 sheets. On envelopes of grounded gelatin you find the conversion: 6 sheets are an envelope of grounded gelatin.

This panna cotta is really great. It combines a subtle flavour of rosmary and lavender with the tartish raspberries.

Here's the recipe:

========== REZKONV-Rezept - RezkonvSuite v1.2

Titel: Panna Cotta with Rosmary and Lavender
Kategorien: S??, Dessert, Kr?uter
Menge: 6

250 ml milk
250 ml heavy cream
75 Gramm white sugar
1 ts fresh lavender
1 sprig of rosmary
4 leaves gelatin (take 5 if you want to unmold the custards )
Quelle: from a cooking school

============================ QUELLE ============================
-- Erfasst *RK* 23.07.2007 von
-- http://www.foolforfood.de

In a saucepan, stir together the heavy cream, mild and sugar, add the herbs and set over low heat. Soak the gelatin leaves in cold water for about 5 minutes. Stir the gelatin in the hot cream until completely dissolved. Remove from heat and remove the herbs. Pour the cream into six individual ramekin dishes.
Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, preferably overnight, before serving.

Just before serving, run a small knife around the edge of each ramekin. Unmold the panna cotta onto serving plates and arrange raspberries around the custards.

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