8legs: Rachel roddy

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Rachel Roddy’s recipe for chocolate and rosemary panna cotta | A kitchen in Rome

The Guardian highlights Rachel Roddy's chocolate and rosemary panna cotta as a featured dessert combining dark chocolate with herbal rosemary.
Rosemary’s aroma is described as intense, with terpenoids contributing to its distinctive scent in the panna cotta.
The recipe instructs warming cream slowly to infuse it with rosemary before dissolving gelatine and chocolate.
Chilling is recommended for four hours to twelve hours to achieve a velvet-like set.
Unmoulding tips include dipping mould bases in hot water for a brief time to release the panna cotta.
The dessert is inspired by historic recipes from The Carved Angel Cookery Book and Ada Boni’s Il Talismano della Felicità.
The article notes rosemary’s primary function is to impart a piney, resinous perfume to the dessert.
The panna cotta is served in individual molds, decorated with fresh rosemary needles for aroma and presentation.
The recipe emphasizes achieving a velvet texture by balancing chocolate amount with cream and gelatin.
The Guardian frames the dessert as a robust yet delicate balance between chocolate and rosemary.

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